Place the green onions on the cutting board and cut off the root end with the sharp knife. Peel away the outer layer of skin. Cut the white part and about 2 inches (5 cm) of the green into thin slices and set aside.

Open the can of tomatoes with the can opener and pour the contents into the container of the blender. Add the chicken broth, green onions, milk, sugar, 1/2 teaspoon salt, and a pinch of pepper. Put the lid securely on the blender. Make sure it's on tight! Hold down the lid with your hand (so it isn't forced off by the spinning liquid) and turn the blender on to medium speed. Blend until very smooth.

Pour the contents of the blender into the medium saucepan and set the pan over high heat. Bring the soup to a boil, reduce the heat to low, and simmer, stirring frequently with the wooden spoon, until the soup thickens, about 15 minutes. You should have about 2 1/2 cups (20 fl oz/625 ml) soup.

Using the pot holder, carefully remove the saucepan from the heat. Taste the soup with the table spoon (careful, it’s hot) and add more salt or pepper, if you like. Ladle the soup into bowls or mugs and serve immediately with the crackers.