3 tbsp. butter
1 lg. carrot, peeled & grated
4 lg. ripe tomatoes, peeled, seeded & chopped
1/2 c. slightly packed chopped fresh basil
1 lg. onion, sliced
3/4 tsp. sugar
1/8 tsp. ground white pepper
1 3/4 c. chicken broth

In 3 quart saucepan, melt butter over medium heat. Add onion and carrot and cook until onion is transparent, stirring frequently. Stir in tomatoes, basil, sugar and pepper. Heat to boiling, stirring constantly. Reduce heat and simmer, covered for 10 minutes. Cool slightly. Pour into food processor or blender and puree until smooth. Return to pan and stir in broth and salt. Heat until steaming. Ladle into individual bowls and float 1 thin lemon slice with a basil leaf in each bowl. Serves 6 to 8.

NOTE: I often use chopped, canned tomatoes. Is wonderful served cold.