In a large saucepan, combine the tomato sauce, crushed tomatoes, and all the spices.
Next, cover and cook the ingredients over medium-high heat for 20 minutes.
Then, remove the soup from the heat and take off the lid. Let, it cool for at least 10 minutes.
After it cools, add the milk and transfer the mixture into a blender or food processor to pulse until it reaches your desired thickness.
Last, serve the soup. Store leftovers in your fridge in a sealed container for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of about half (1/2) a cup of the tomato basil soup. Additionally, the calorie count does NOT include the grilled cheese sandwich seen in the photos. Actual calories may vary.**If you have an emulsion blender, you can use that instead of transferring the soup to a blender or food processor to pulsing.