Heat a large soup pot over medium-high and sauté onions and garlic until soft in olive oil with salt and pepper.

When soft, add diced yams, stir and let cook down while opening canned tomatoes.

Pour in tomatoes (with juices/liquids) and turn heat down to medium-low. Season with salt and pepper, cover and let simmer for 15-20 minutes or until yams are soft.

Remove from heat and add cream (half and half) and fresh basil, with an immersion blender puree the soup until creamy and smooth.

Return soup to low heat and season once more, thinning out with the milk to reach desired consistency.

Serve with crusty bread, and garnish with more fresh basil. Enjoy!!