A Recipe from Sneaky Kitchen
Terrific Tomato Soup for Two or Three
1 teaspoon olive oil
1/4 of a small onion
2-inch piece celery w/ a leaf or two
2-inch piece of a medium-thick carrot
2 medium-large ripe tomatoes
dash of paprika
black pepper to taste
1 1/4 cups reduced-fat or skim milk   
1 tablespoon corn starch 
1 tablespoon tomato paste
1 tsp. salt (or salt substitute)
1 to 2 tsp. sugar (or sub.)
1 tsp. lemon juice 
season to taste with any 1 combo: 
pinch of oregano & basil & a shake of garlic powder OR large pinch of dill,  OR  pinch of thyme & oregano, shake of garlic powder, OR  large pinch of salsa seasoning, OR large pinch or two of Italian seasoning

Heat oil on med-high. Cut onion, celery & carrot into pieces. Sauté until onion softens, stirring often; do not brown. Chop tomatoes coarsely; add to pan. Continue to sauté, stirring, until tomatoes are heated through. Add seasonings. Cover, reduce heat & simmer for about 10 min.

Put about 1/4 C. milk into food processor or blender. Add tomato mixture; blend until liquefied. Dissolve cornstarch into remaining milk with whisk or fork. Add to blended tomatoes. Add tomato paste & process briefly. Strain into pan. Add salt & sugar. Heat on med-high, stirring constantly. Bring to a full boil, then reduce heat to low. Taste to adjust for salt, sugar, pepper or a little more seasoning. Serve immediately for a nutritious, delicious, comforting treat. Makes about 3 C. depending on size of tomatoes.