Chop the onions and garlic and sauté in a pot. Add the peeled tomato cubes and sprinkle with the two tsp of vegetable stock. Deglaze with about 150 ml of water. Add the strained tomatoes and simmer gently. Season to taste with the spices.
Add cream and finally puree the soup.
To serve, put grated cheese in a deep plate, add the soup, pour a dash of cream on top and decorate with herbs.
