Cream of Tomato Soup

Heat a large saucepan with the oil and gently cook the onion for 3 mintutes, or until it is soft without being colored. Add the garlic, basil stalks, thyme, bay leaf, tomato paste and the fresh tomatoes. Season with the sugar, salt and black pepper. Pour in the chicken stock and bring to a boil, reduce the heat, cover and simmer for about 15 minutes. Discard the bay leaf. Puree in a blender or food processor and strain through a fine sieve. Return to the pan, stir in the cream or half-and-half and reheat gently without boiling. Check the seasoning. Serve the soup in bowls or one large soup dish, garnishing the top with strips of basil. CHEF'S TIP: If tomatoes are out of season and lack flavor, two 16-oz, cans of tomatoes can be used and will also give excellent results.