Servings: 2

1 tablespoon butter 1 tablespoon butter
1/2 cup onion, chopped ½ cup onion, chopped
1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
14 ounces tomatoes, canned, canned 14 ounces tomatoes, canned, canned
2 tablespoons tomato paste 2 tablespoons tomato paste
1 1/2 cup chicken broth 1 ½ cup chicken broth
1 bay leaf 1 bay leaf
1/2 teaspoon salt ½ teaspoon salt
1/8 teaspoon pepper ⅛ teaspoon pepper
1 cup 1% milk 1 cup 1% milk
1 tablespoon parsley, chopped 1 tablespoon parsley, chopped

Melt butter in pan over medium heat. Add onions and sauté until translucent.
Add fresh thyme, tomatoes, tomato paste, chicken broth, bay leaf and salt and pepper. Cook for a few minutes, stirring. Until the thyme really starts to smell good.
Remove from heat and REMOVE BAY LEAF. Process (on puree) in a food processor, or use an immersion blender.
Return the pureed soup to the pan. Add the milk and simmer until all heated through. The longer you let it simmer the better.
Ladle into bowls and Garnish with parsley or fresh basil.