"creamy" tomato soup

I recently purchased a copy of Ellie Krieger's "Comfort Food Fix".

I haven't "read" through the whole book yet, but since I wanted to make tomato soup for dinner, I flipped through to see if she had a recipe...she did.

I didn't follow the whole recipe, just parts.

"Creamy" Tomato Soup adapted from "Comfort Food Fix" makes 2 servings
1 tablespoon olive oil
1/4 onion, diced
1 (400 grams) can of diced tomato
1 tablespoon tomato paste
250 grams (about 1 cup) chicken broth
1 tablespoon skim milk
1 teaspoon sugar
sprinkle of salt
1/8 teaspoon ground white pepper
1 pinch of dried thyme
parmesan cheese
Italian parsley, minced

Sweat the onions in the oil until transparent.
Add the can of tomatoes, tomato paste and broth.
Bring to a boil then bring down to a simmer.
Cook for about 15 minutes
Add milk, sugar, salt, pepper, thyme, mix well.
Turn off heat.
Whizz until smooth.
Sprinkle 1/2 teaspoon of cheese and parsley

NOTES: the original recipe called for chives, cream and garlic. I thought adding garlic would be a little too strong a flavor, so I left it out and added thyme instead. I didn't want to go and buy cream, so I subbed skim milk. And I didn't have chives so I used Italian parsley instead.

I liked how easily this soup came together and it was tasty too. I'm making this again and I'm also sending it to Deb's Souper Sundays.

p.s. I know I said that you can't find chicken stock in Japan but I had forgotten about the chicken stock at Seijo Ishii (gourmet supermarket), they sell them in 1 cup sizes for 250 yen. In Japanese it is called "torigara soup".