Tomato soup with cream sauce

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Place the tomatoes in a baking dish: season with salt, black pepper and oil.
Bake for 20-25 minutes at 200 °C.
Meanwhile, in a saucepan with oil, sauté the onion and chopped garlic for 5-6 minutes over medium heat.
Add the diced potatoes, season with salt, black pepper, paprika and pour in the water.
Boil for another 10-15 minutes or until the potatoes are soft.
Remove the tomatoes from the oven and peel them, add the tomatoes to the saucepan with the vegetables and blend until smooth.
For the sour cream sauce: In a glass, mix: sour cream, basil and garlic.
Serve the soup with sour cream sauce.
Garnish with olive oil, ground black pepper, basil and, if desired, ripe tomatoes.
Enjoy!