Heat olive oil in a large soup pot over medium-high heat. Add garlic and onion until the onion is translucent, stirring.
Add the crushed tomatoes, carrots, vegetable stock, basil, salt, and black pepper and stir until combined.
Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally.
Blend with an immersion blender (or you could use a regular blender) until smooth.
Add Organic Valley Milk and sugar and cook until warmed through. Taste and add additional salt and pepper if needed. Serve warm.