3 tbsp. butter
1 lg. onion
1 carrot, shredded
4 c. fresh tomatoes, peeled, seeded & chopped
1/2 c. fresh basil
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. sugar
1 (14 oz.) can chicken broth
1 tbsp. soup pasta

Melt butter, add onion and carrot and saute until limp. Stir in tomatoes, basil, salt, pepper and sugar, reduce heat, cover and simmer for 10 minutes. Whirl soup in a blender or food processor until smooth. Over high heat, bring chicken broth to boiling. Add pasta and reduce heat to medium and cook until tender, about 7 minutes. Stir tomato mixture into chicken broth, then heat, but do not boil.