Tomato Soup Recipe

I thought I'd archive this recipe here so when (I hope) I'm bombarded with fresh, garden tomatoes, I can make some of this! And it's gluten-free too (as long as the stock doesn't contain gluten)!

Serves 4

2 teaspoons olive oil
1 medium onion, thinly sliced
5 medium very ripe tomatoes, cored and
cut into 8 pieces each (or 1 28 ounce can crushed tomatoes)
1 clove garlic, crushed
1 sprig fresh thyme, chopped
pinch of sugar
2 1/2 cups chicken stock
1/2 cup whole milk (optional)
salt and pepper to taste
4 sprigs fresh chervil or 12 leaves fresh flat-leaf parsley

Warm the oil in a medium nonstick saucepan over medium-low heat. Add the onions and cook for 10 minutes or untilvery soft but not brown. Add the tomatoes, garlic, thyme and sugar. Raise the heat to medium and simmer for 10 minutes. Stir in the stock and bring to a boil, then boil for two minutes. Remove from heat and cool slightly.

Transfer to a blender or food processor fitted with the metal blade. Process until smooth.

Strain the soup through a medium fine sieve into a clean saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Stir in the milk (if using). Season with the salt and pepper. Simmer for 1 minutes.

Place equal portions in each of 4 shallow soup bowls. Garnish the chervil or parsley.