1 pound carrots peeled and chopped into ½ inch slices
3 cloves fresh garlic
3 tbsp. olive oil
Kosher salt and black pepper
4 cups low salt chicken stock (or more depending on desired consistency)
1-cup skim milk
1 cup finely chopped fresh basil
Preheat oven to 400F
Line a large baking sheet with foil and spray with vegetable oil spray. Arrange the tomatoes, carrots, onions and garlic cloves on the prepared pan. Drizzle with olive oil and season well with the kosher salt and black pepper.
Roast in the oven for 60 minutes turning occasionally until tender and browned. Transfer to a large bowl to cool.
Pour ½ cup of the chicken stock into the foil lined baking sheet and scrape up any browned bits then add to the bowl with the vegetables.
When cool enough to handle puree half of the roasted vegetables in a large food processor with one cup of chicken stock until smooth. Then add the remaining roasted vegetables and the remaining chicken stock and puree until smooth. Transfer to a saucepan; season to taste with kosher salt and black pepper. Add the skim milk and a ¾ cup of the basil. Heat to a simmer over medium high heat.