How to cook
Heat the fat in a deep saucepan.
Add minced garlic (this is done by cutting the clove into small pieces, sprinkle with a little salt, and mash with the wide part of a knife)
Fry for 5-7 seconds. Add the tomatoes and tomato juice, add the basil and oregano spices, and a pinch or two of sugar.
Bring to a boil over medium heat, stirring occasionally for 5 minutes.
Remove from the heat and, if desired, the tomato soup can be pureed with a blender until smooth.
When serving, add fresh chopped basil and a ball of sour cream.
The soup is also good hot, but it is generally served cold.
This tomato cream soup is wonderful for summer days.