3 T olive oil
3 carrots, diced
2 sweet onions, diced
1 clove garlic, chopped
1 T salt
3 28-ounce cans diced tomatoes
3 c chicken or vegetable broth
1 c milk
10 basil leaves
In a pan combine all ingredients. Bring to a boil then simmer for approx. 2 hours, until vegetables are soft. If desired let soup cool and puree in blender.
Serve hot, garnish with fresh basil and grated Parmesan cheese or croutons.
