For the tomato soup, wash the tomatoes, cut into quarters, boil until soft and strain. Clean greens and cut into no cubes, onion as well. Fry in hot butter until light brown, dust, add tomato puree and pour in soup.
Add all spices and cook slowly for about 30 minutes, stirring frequently. Season the soup with salt, pepper and sugar and strain through a sieve.
Pour very hot into cups and place a dollop of unsweetened whipped cream on each serving. Sprinkle with parsley.
If you make more tomato soup, you can freeze it in portions. So you always have one ready quickly.