Heat oil in a large saucepan over medium heat. Cook onion, garlic and celery for 3 minutes or until tender.
Add tomatoes and water, cover and cook 10 minutes or until it just comes to the boil. Transfer to a blender and blend until smooth. Return soup to the saucepan. Bring to the boil.
Blend cornflour with a little NESTLÉ CARNATION Light & Creamy Evaporated Milk. Add to the soup and bring to the boil, stirring. Remove from the heat and stir in remaining NESTLÉ CARNATION Light & Creamy Evaporated Milk.
Serve sprinkled with fetta cheese, basil and pinenuts.
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