Cream of Tomato Soup

Directions

1. Heat the cooking oil in a large pot and cook the onion until it becomes a light golden color.
2. Add the garlic and cook for 1 minute.
3. Add the tomatoes, herbs, and water, cover and cook for 5 minutes.
4. Turn off the stove and pour the cooked vegetables into a blender along with the milk.
5. Liquefy the vegetables, and pour everything back into the pot. Heat until the soup begins to bubble.
6. Taste-test the soup before serving and add salt or sugar (if it’s too acidic) if necessary.