I'm not a huge fan of canned tomato soups because the added sugar in most brands ruins the taste for me. I invented a simple adaptation to canned tomato soup with a balance of sweet and tangy tomatoey goodness that my family loves. I use skim milk to add some filling protein to the recipe without adding fat. A great soup to make in short time for an easy weeknight meal. I also like to make this ahead of time for my teenagers when I can't be home to make dinner. This recipe makes about a gallon, so cut it down for a smaller amount if needed. Also, fresh basil can be substituted for the dried if available.