low fat creamy tomato soup

I have been on a big soup kick this entire month.  My latest creation is a healthy, low fat, creamy tomato soup.

I love a good tomato soup and they can be surprisingly hard to find.  They are often too sweet or lacking flavor.  The best tomato soup I have ever had in my life is at a restaurant in my husband's home town in Ireland.  It isn't too sweet and has a perfect, rich, creamy texture.  The soup I made does not quite compare, but it was still delicious and I am certain it was much healthier :).

low fat creamy tomato soup {makes about 5 servings}
-2 1/2 lbs tomatoes
-4 small-medium sized carrots, peeled and diced
-1 medium onion, diced
-3 cloves garlic, crushed
-2 teaspoons dried basil
-4 cups vegetable broth
-1/2 cup milk 
-salt, pepper, and olive oil

1. Cut the tomatoes in half and squeeze them over the sink or garbage bowl, just to get out some of the pulp and seeds {don't worry about getting it all out}.  Then roughly chop them.
2. In a large soup pot, saute the carrots and onions in about a tablespoon of olive oil for five minutes.  Add the chopped tomatoes and crushed garlic.  Season with salt, pepper, and the dried basil and continue to cook for another minute or two.
3. Pour the broth into the pot and bring to a boil, then reduce to a low simmer and cook for about 40 minutes.  
4. Let the soup cool and blend in a blender or with an immersion blender.  If you use a standard blender, be careful if the soup is hot!
5. Once the soup is totally blended, stir in 1/2 cup milk.  I used skim milk, but use whatever kind you have on hand.  If you want the soup to be super creamy, use heavy cream.
6. Re-heat the soup, taste, add more seasoning if necessary, and enjoy!  

I crumbled a little goat cheese on mine and added a few homemade crackers.  Goat cheese + tomatoes = SO freakin' good.