2cupschicken brothmay substitute vegetable broth for vegetarian version
½teaspoonground black pepper
½cupmilk2% will give you a creamier soup but even a skim is ok!
¼cupParmesan cheeseshredded, optional
In large saucepan, saute garlic in olive oil on medium heat one about minute, until golden but being careful not to burn the garlic.
Add the crushed tomatoes and diced tomatoes. Add broth, salt, pepper and sugar.
Bring soup to a boil then simmer on medium for 10 minutes.
Turn heat to low and stir in milk, basil and parmesan. Top with shredded parmesan if desired.
If you prefer a creamier soup you can puree it! To do so, add at least half of the soup mixture to a blender, puree for a minute or two and then add it back to the saucepan to warm it through just a bit longer before serving.