Skin and chop the fresh tomatoes, put them in a saucepan with the tomatoes and bring to the boil. Simmer for about 10 minutes, then season with salt, pepper, sugar, paprika and oregano to taste. Now add the cream cheese and puree everything with a blender. Strain through a sieve and bring to the boil again briefly.
Divide between two soup plates and sprinkle the hot soup with cheese at the table.
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