Tomato soup

Split crosswise the tomatoes on the side of the flower and immerse them in boiling water for 10-20 seconds. Then cool them in ice water, peel them and coarsely chopp. Cut the pepper into cubes. In a deep saucepan with a little oil, fry the garlic cloves and pepper for 1-2 minutes, add the tomatoes and cover to boil for 15-30 minutes, until the soup thickens. Stir from time to time. Add the chopped basil and the dissolved broth to 50 ml of water. Prepare croutons if desired. 
Mash the ready soup, seasoned with salt and pepper, add CREMIO cooking crème and mix. Decorate each serving with additional cooking crème on top, a few croutons and a sprig of basil.