Tomato soup is only worth making for the few weeks of summer when the sun has had a chance to give the fruit some flavour. Even then, tomato is so acid that you need to add other ingredients to temper this. Soup made only of tomatoes is not very good.
Peel and dice the vegetables (not the tomatoes) and fry them gently in a tablespoon or so of olive oil until the onion is translucent and golden, and the rest of the vegetables soft.
Instead of herbs, add cumin and cardamom, and replace the milk with coconut milk.
© 2000 Frances Bissell. All rights reserved.