- 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.