Heat the butter, briefly sauté the onion and garlic until soft, add the diced tomatoes. Steam briefly, then extinguish with the soup and simmer everything together for half an hour.
Afterwards, first grind, then strain through a sieve. Add sauce cream and season. Put in a cold place.
Before serving, stir in the green pepper. Garnish the tomato soup with finely plucked oregano leaves.