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Tomato Basil Soup
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| 21 1/2 oz | tomato soup |
| 21 1/2 oz | whole milk |
| 14 1/2 oz | diced tomatoes |
| 1 c | heavy cream |
| 1 tsp | basil |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go (NOTE: Use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper). Bring to a simmer (just bubbly around the edges) - DO NOT BOIL. Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread.
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