2 cups milk (I used 2%)
2 cans diced tomatoes (14 1/2 oz), undrained (I used garlic and onion flavor)
1 package (8 oz) cream cheese (I used 1/3 fat)
1/4 c coarsely shopped fresh basil (I skipped)
1/2 t salt
1/8 t pepper
Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through.