1. Mark a small cross in the base of each tomato. Place tomatoes in boiling water for 1-2 mins, then plunge into cold water. Peel skin of each tomato downwards away from the cross. Chop flesh. Heat oil in a medium pan, add the onion and garlic. Cook 5 mins, or until onion is tender.
2. Add tomato and tomato paste; simmer, covered, for 10
3. Add stock, salt and pepper, and sugar. Simmer, covered, for another 5
4. In a food processor or blender, process the soup in batches until mixture is smooth. Return soup to pan and heat through. Serve garnished with a sprig of fresh chervil, if desired.
Note:- To make Cream of Tomato Soup, add 1/2 cup of cream to soup in pan and heat gently over low heat-do not boil.