I ordered tomato soup while out for lunch the other day. Janet said she had made some the previous night. She gave me the recipe. I loved the tang of the buttermilk.
adapted from Southern Living by Janet Pruett
2 can tomato soup
1 14.5 oz can diced Italian tomatoes(Beth pureed these)
2 1/2 c buttermilk
2 T fresh basil--can use dried
Mix all ingredients together and bring to a simmer, adding basil during the last few minutes.