Add the chicken broth, onions, celery, tomato paste, garlic, and tomatoes to a large soup pot. Bring these ingredients to a boil and then bring the temperature down, allowing them to simmer for 40 minutes. Once the mixture is cool, pour it into a blender. (Do this in batches if necessary). Pour all of your blended mixture through a strainer to make sure you remove any remaining skin and seeds. Pour your mixture back into the pot and mix in the salt and pepper. Serve your soup with a dollop of Crema Mexicana (1 Tbsp) and sprinkle 1Tbsp of crumbled Queso Fresco on top.