In a large pot, saute carrots and onions over medium heat in the olive oil until soft about 6-7 minutes.
Add the stewed tomatoes, tomato puree, chicken stock, dry basil, dried rosemary, salt and black pepper to pot.
Working in batches, puree in a blender until smooth.
Pour back into pot and adjust seasonings to taste and add milk, if using. Bring soup back up to serving temperature. Sprinkle with freshly chopped basil.
You can use any dairy free milk substitute you would like. I have made this with soy, almond and coconut milk and we enjoyed all the versions but my favorite is almond milk.If you are short on time, pick up a bag of frozen chopped carrots and onions to use instead of chopping your own.Although tomato puree is best because it is thicker, if you cannot find it, you can use tomato sauce and tomato paste. Use one can tomato sauce and 2 Tablespoons tomato paste.Also, you can swap canned diced tomatoes for the stewed tomatoes if you prefer.