1 small carrot, grated
1 quart jar tomatoes, or 1 28-ounce can crushed tomatoes
2 cups vegetable stock
1/4 cup milk
Salt and pepper to taste
Handful of fresh basil leaves, cut into thin strips
MELT butter or heat olive oil in a large saucepan over medium-low heat.
ADD onion and cook, stirring, until translucent, about 6 minutes.
ADD garlic and grated carrot and cook a few minutes to slightly soften carrot.
ADD tomatoes and cook 10 minutes.
ADD stock and bring to a boil.
REDUCE heat, and simmer gently until thickened, about 20 minutes.
ADD milk, stirring constantly. Season with salt and pepper. Stir in basil
SERVE with additional basil garnish if desired