Tomato Basil Soup

2 (10 3/4 ounce) cans tomato soup
2 (10 3/4 ounce) cans whole milk (use soup cans)
1 (14 1/2 ounce) can diced tomatoes (fire roasted diced tomatoes)
1 cup heavy cream
1 teaspoon fresh basil (chopped finely) (1/2t Gourmet Garden™ Basil Herb Blend Stir-In Paste)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 cloves garlic – minced
1 small onion – diced

In a large pan, sauté onion and garlic till tender.
Combine soup and milk, adding milk slowly, stirring constantly to smooth out the lumps BEFORE you add the diced tomatoes, onion, garlic, basil, salt & pepper.
Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
Simmer slowly for at least 40 minutes

black text - original recipe

purple text - my substitutions