Heat oil over medium heat in a large kettle. Once hot, add carrot, onion salt, pepper, and basil. Sauté for 8-10 minutes, until soft.

Add minced garlic, zucchini, cooking for an addition 5-8 minutes.

Stir in tomato paste and allow to just caramelize. (If you are worried about burning it, you can skip the caramelize).

Stir in diced tomatoes and chicken stock. Allow to simmer for 10 minutes, making sure your vegetables are nice and soft.

Blend until smooth using an immersion blender and blend. (a shorter time if you want texture, a longer time if you want a more commercial tomato soup).

Slowly stir in milk and honey. Leave over the heat until warm.

If you want a thicker soup, feel free to allow it to cook down a little bit.