Creamy Tomato Basil

Have you ever found a recipe you could just make over and over and over again? Recently, I've had a couple of those recipes but nothing, oh! no! nothing! can quite compare to this amazing tomato basil soup recipe I found and then formed to fit our taste buds.
If you remember, I have somewhat of an odd obsession with tomato sip, stemming from this post way back in September.
I think it's a bit odd since I was four days away from my wedding and all I could write about on my blog was my cravings for tomato soup.
I'm such a strange child sometimes.

Anyway, here, my lovelies is the best recipe for tomato soup. It's fairly easy and amazingly delicious. I couldn't imagine my recipe book (or life for that matter) without it.

2 T Unsalted Butter
2 T olive oil
1 large onion (while I was cutting this, I was crying so hard Mikey was concerned. Crazy!)
1 T all-purpose flour
1 6oz. jar of tomato paste
1 T minced garlic (although I use 2 because Mikey LOVES garlic~ 2 is not too overpowering)
3 cups chicken broth
1/2 c skim milk (or whatever you have in the refridgerator)
3 1/2 lbs. ripe tomatoes (cored and chopped coarsely)
salt
pepper
2 bunches of basil

**Melt the butter in the olive oil in a saucepan over low heat. Add the onion, cook til tender, sprinkle the flour over the onion and stir, add garlic and cook, stirring constantly. (about 2 min) Add tomatoes, basil, paste, and broth. Raise heat to med-low and simmer, COVERED until soup has thickened (30 minutes). Season with salt and pepper to taste. Allow to cool slightly. Puree in either a blender or food processor in small batches. Stir in milk.
Just before serving warm through but do not boil!**

Eat and Enjoy!

Ohhh perhaps a little too close for comfort.... foggy lense!