Creamy Tomato-Basil Mug o'Soup – Rachael Ray

Ingredients

• 2 cups whole or 2% milk
• 2 cans diced tomatoes, drained (14 ounces each)
• 2 rounded tablespoons tomato paste
• 1 medium yellow onion, chopped
• Salt and freshly ground pepper, to taste
• 1 teaspoon sugar
• 3 tablespoons all purpose flour
• 2 tablespoons butter, cut into pieces
• 1/2 stalk celery, coarsely chopped
• 2 sandwich size English muffins, split
• 1 clove garlic, cracked with a heavy pan
• Extra virgin olive oil (EVOO), for drizzling
• 1/2 cup grated Parmigiano Reggiano or Romano cheese
• Dried Italian seasoning blend, any brand
• 1/2 cup fresh basil leaves, torn or shredded