Peel onion and garlic and cut into fine cubes. Heat 1 tablespoon of oil. Fry the onion and garlic for about 3 minutes while stirring. Add tomato paste, flour and curry and fry briefly.
Add tomatoes and stock, bring to the boil and simmer for about 15 minutes, stirring occasionally. Wash lemon hot, rub dry. Peel in thin strips with a zest ripper. Cut the fruit in half and squeeze the juice.
Wash thyme, shake dry, pluck leaves from the stalks. Chop lemon zests and thyme finely, place in a bowl and mix with 1-2 tbsp. lemon juice and 2 tbsp. oil. Season with salt and pepper.
Finely puree the soup with a hand blender and season to taste with salt, pepper and honey. Crumble cheese over the soup and add some Gremolata.