2 tbsp. butter
1 lg. onion, peeled and sliced
1 carrot, chopped
2 cloves garlic, coarsely chopped
1 (28 oz.) can peeled Italian plum tomatoes
3 c. defatted chicken broth
1 sm. boiling potato, peeled and thinly sliced
2 tbsp. fresh basil OR
2 tsp. dried basil
1 tsp. nutmeg
Salt, pepper to taste
1 c. milk

Melt butter in soup pot over low heat. Add onion, carrot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender.

Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg, salt and pepper. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature.

Puree in blender in small batches, adding a bit of milk to each batch. Return all to pot. Adjust seasonings. Before serving, warm through over low heat. Do NOT boil.