Sauté the washed and cut tomatoes in a pot with the oil, parsley, salt and pepper for 30 minutes. Dissolve the flour in the milk.
Strain the boiled tomatoes through a strainer. Add them to the mixture of milk and rice flour and add them to the boiling water. Boil for 5 minutes, stirring constantly.
Add the cream and sprinkle it with salt and pepper. Serve the soup hot.