Creamy Tomato Basil Soup - cooking recipe

Ingredients

2 (10 3/4 ounce) cans tomato soup (Campbell's)
2 (10 3/4 ounce) cans whole milk (use soup cans)
1 (14 1/2 ounce) can diced tomatoes
1 cup heavy cream
1 teaspoon fresh basil (chopped finely)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE: I believe Michelle told me to 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. YUM!