2 cans (14.5 oz. ea.) no salt added diced tomatoes [or reduced sodium diced tomatoes]
1 jar Bertolli® Light Alfredo Sauce
2 cups fat free reduced sodium chicken broth
1 cup skim milk
Combine 3 tablespoons olive oil with basil in small bowl; reserve.
Heat remaining 1 tablespoon olive oil in 4-quart saucepot over medium heat and cook onion, stirring frequently, until onion is tender, about 4 minutes. Add tomatoes and cook, stirring occasionally, 2 minutes. Stir in Sauce and broth. Bring to a boil. Reduce heat to low and stir in milk.
Process soup, in batches in blender, being careful not to fill blender more than halfway full. Return to saucepot and cook over medium heat until heated through, about 2 minutes. Drizzle with reserved Basil oil.