Place canned tomatoes in a bowl and puree with the cutting stick of the hand mixer or in a blender. Pass through a sieve. Peel and finely dice the onion. Peel and finely chop the garlic clove or press it through a garlic press.
Melt the fat in a pot and sauté the onion and garlic until transparent. Deglaze with the pureed tomatoes and bring to the boil. Season with salt and pepper. Cook for about 15 minutes at medium heat.
Season to taste with orange juice. Whip cream until semi-stiff. Arrange the soup in plates, put a blob of cream on each, sprinkle with the almonds and garnish with the parsley leaves.