Creamy Tomato Soup

Ingredients
3 ripe tomatoes
1/2 medium onion, chopped
1 small carrot*
1 celery stick*
2 tbsp of tomato paste* (tomato sauce works as an acceptable substitute)
2 tbsp of olive oil
1 tsp of sugar
1 tsp of basil*
1 tsp of oregano*
1 tsp of minced garlic
Salt and pepper, to taste
1/2 cup of milk
1/4 cup of vegetable broth or water





Note: The ingredients in asterisks can be omitted, although the flavor will not be as rich.

1. Chop the tomatoes into fourths. Drizzle cut sides with olive oil. Fry the tomatoes on a non-stick frying pan on medium-high heat for about a minute. Then, turn the heat down to low. Cover and cook for 5 minutes before removing from heat. Once the tomatoes have cooled, carefully peel off the skins. (Note: this step can be omitted if traces of tomato skin in your soup does not bother you.)

2. Chop the garlic, onion, carrot and celery. In a saucepan, fry until the onions are translucent and the carrots become soft. Add the tomato paste and tomatoes. Roughly mash the tomatoes with a spoon. Add the water or vegetable broth, basil and oregano. Bring to a boil, then reduce to a simmer. Cook for 8-10 minutes. (Cook longer for richer flavors.)

3. Slowly spoon soup into a blender. (I like to do this in 2-3 batches.) Drizzle in olive oil and puree until smooth. (Although I prefer my soup a little chunkier.)

4. Pour the soup back into the saucepan, and slowly stir in the cup of milk.

5. Top with toasted bread or cheese.