Gently fry vegetables (except tomatoes) in oil/marg/butter for approximately 10 minutes.
Stir in flour and cook for 1 minute.
Add tomatoes, tomato paste, sugar, stock and seasoning.
Bring to boil, cover and simmer for 30 minutes.
Liquidise the soup and return to pan with milk.
Bring to boil and simmer for a few minutes.
Adjust seasoning and serve.
My gran used beef stock, but you could sub in vegetable stock to keep this dish suitable for lacto-vegetarians.
NOTE FOR FREEZING:
Do not add milk. Only add it once you want to re-heat it.
Winter Vegetable Soup https://dishanddelite.com/winter-vegetable-soup/