Garden Tomato and Basil Soup

1 tablespoon canola oil


1½ cups diced white onions 


3 tablespoons fresh garlic, minced 


4 cups red tomatoes, roughly chopped 


2 14-ounce cans chicken broth


½ cup tomato paste


3 tablespoon chopped basil


salt to taste


black pepper to taste


juice of ½ lemon

1-2 cups milk

In a saucepan, heat the canola oil for 2-3 minute over medium heat.
 Sauté the onions for 4-5 minutes, avoiding any browning, then add garlic.
 Add the tomatoes, vegetable broth, milk and tomato paste.
 Bring to boil, then reduce to a simmer for 15-20 minutes until tomatoes are soft.
 Remove the soup from the heat, add basil and blend in a blender or food processor for 2-3 minutes until the mixture is smooth.
 Season with salt, pepper and lemon juice and serve immediately.

(ripped off from frito lays)