1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock
In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes.
Puree in blender until smooth.
Return to saucepan, and chicken stock and reheat.