Tomato cream soup

Cut the garlic finely and chop the onion. Heat the oil in a pan and fry the onion and half of the garlic for 3 minutes.

Add the tomatoes and the water. Let the soup cook for 20 minutes on low heat.

Puree the rest of the garlic, the pine nuts and the cheese in the food processor into a pesto.

Add the oil and leaves of the basil and purée briefly.

Add the whipped cream to the soup and briefly puree with the hand blender. Add the tomatoes and heat for 5 minutes against the boil. Season with salt and pepper.

Divide the soup over plates or bowls and scoop the pesto. Grind a little pepper over the crème fraiche and serve with the soup.