1. In a large saucepan over medium heat, add the olive oil, onion, salt and pepper, saute for about 5 minutes. Next, add the garlic and saute for another 5 minutes. Add the peas and basil, and saute for another 2 minutes then add the broth and bring to a simmer until heated through. Remove the soup from the heat and use an immersion blender or regular blender to blend the soup. Place the soup back on the heat and turn the heat to low. Add the milk and heat through, but do not boil. Serve.