Finely chop the onion and finely mince the garlic. Heat up the pot for the soup with a tablespoon of oil and sauté the onion and garlic until slightly golden and aromatic.
Add in the tomato paste and cook out for about a minute.
Quarter the tomatoes and add them to the onion-mix. Let them sauté until they’re easy to break apart to smaller pieces. Cook out for a few minutes.
Add in the chicken stock, balsamic vinegar and dried bazil, stir it up well and let it come up to a boil. Once it boils, turn down the gas and let it simmer for as long as you desire, stirring it up from time to time. This way the flavour intensifies greatly. I usually simmer it for about 30 minutes, but the longer the better!
Once it has simmered for the desired amount of time, blend the soup with a stick blender until creamy and smooth. If you don’t have a stick blender, a regular blender or even hand mixer does the job as well. You can also skip this step for a hearty, chunky soup instead.
Add in the creme fraiche and mix it well. Taste the soup for desired amount of salt or pepper, and it’s ready to serve!