Tomato Basil Soup

  • 3 Tbsp. butter
  • 1 large onion, thinly sliced
  • 1 large carrot, shredded
  • 4 to 5 large ripe tomatoes, peeled, seeded and coarsely chopped (about 4 cups)
  • ½ cup lightly packed fresh basil leaves
  • ¾ tsp. sugar
  • ¼ tsp. black pepper
  • 2 cups chicken broth

Melt butter in a 4-quart saucepan over medium heat. Add the onion and carrot; cook, stirring often, until onion is slightly soft. Stir in tomatoes, basil leaves, sugar and pepper. Bring to a boil, stirring to prevent sticking; then reduce heat, cover and simmer until onion is very soft and flavors blend (about 15 minutes). In a blender or food processor, whirl tomato mixture (a portion at a time if needed), until smooth. Return tomato mixture to pan and add chicken broth, seasoning to taste with salt and freshly ground black pepper. Heat until steaming. Makes about 5 cups.