Posted by jerseyjan May 20, 2001

4 cans condensed tomato soup
3 cans milk
2 (32 ounce) cans diced tomatoes
1 small onion, diced
1 green pepper, diced
2 cloves fresh garlic, minced
1/2 cup fresh chopped basil leaves
1/2 cup celery
1/2 cup carrots, cut small

Season with:
Fresh ground pepper
Dry basil
1 to 2 tablespoons butter

Whisk the condensed tomato soup with the milk till smooth. Add all other ingredients and cook 45 minutes.

Serve with grated cheese, oyster crackers. Garnish with fresh basil leaves.