Tomato basil soup

With an unseasonal winter knocking on the door, what better way to enjoy the shortest day of the year, than with warm tomato soup?

6 large tomatoes
1/4 cup basil leaves
1 tbsp olive oil
4 pods garlic, peeled and chopped
1/2 cup milk*
Salt and Pepper to taste

Method:
Bring 4 cups of water to a boil, add the tomatoes (so they are submerged), cover, and allow it to cook for 15 minutes. Turn off the flame, immerse the tomatoes in cold water. Peel the skin and discard.
Meanwhile, heat the olive oil, and saute the garlic on low heat till brown.
Blend the skinned tomatoes, basil leaves, and garlic, till you get a smooth consistency (I blended a bit less, because I wanted it a bit chunky).
Return the blended tomato puree to the pan (some of the olive oil will still be in it), add milk, and water (if desired), and bring to a boil.
Add salt and pepper to taste. Serve hot, garnished with basil leaves.

*- the original recipe calls for cream, but milk worked just fine.
Olive Oil, also, works better than butter.