1. Heat the olive oil in a large, deep stock pot over medium heat.
2. Add the onion and carrots and saute for 8-10 minutes, until tender.
3. Add the garlic and cook for 1 minute.
4. Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
5. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
Blend all until pureed
Add this back to the pot, and add milk and stir well.
Add salt and pepper to season it..
