1/2 c. chopped onion
1/2 c. chopped celery
1 crushed lg. garlic clove
3 tbsp. butter
1/4 c. flour
3/4 tsp. dried basil leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. salt
1/8 tsp. white pepper
3 1/2 c. (28 oz. can) whole peeled tomatoes & juice
1 1/4 c. (10 oz. can) chicken broth
3/4 c. water
1 c. milk

Saute onion, celery and garlic in butter in medium saucepan. Stir in flour and seasonings. Cut up tomatoes; stir in tomatoes and juice, chicken broth and water. Heat to boiling. Reduce heat and boil gently, uncovered, 30 minutes. Pour half of tomato mixture and half of milk into blender. Process until blended. Repeat with remaining soup and milk. Serve warm or cold.