10-minute cream of tomato soup recipe

Ingredients

• 28 ounces can of San Marzano crushed tomatoes or tomato puree
• 1 cup milk
• 1 cup half and half
• 2 teaspoons dried basil
• 1 teaspoon dried granulated onion or onion powder (not onion salt)
• 1/2 teaspoon celery seed (not celery salt)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• basil oil for garnish