1 medium onion, coarsely chopped
1 crushed garlic clove
2 lbs (1 kg) (about 5 large) ripe fresh or frozen tomatoes, coarsely chopped (save juice)
3 cups chicken stock
2 TBSP tomato paste (optional)
¾ tsp sea salt (more or less, depending on how salty the broth is)
2 TBSP sweet basil (or ½ cup chopped fresh) or dill
1 tsp sugar or ½ tsp. honey
Optional: ½ cup coconut milk, or ½ cup cream, or 1 cup milk (added at the end)
Saute onion and garlic. Add all ingredients (except cream) into large soup pot. Bring to boil. Cover and simmer slowly for 15-30 minutes.
Cool a bit and use immersion blender to puree. Strain to remove seeds and skin pieces, if desired. (I keep them in because they are fibre and micronutrients). Check for seasoning.
Stir in milk or cream just before serving.
You may also choose to skin the tomatoes first by dipping them in boiling water for a few seconds. The skins just slide off.