1 sm. onion, finely chopped
1 sm. carrot, finely chopped
2 tbsp. butter
1 lg. can (1 lb. 12 oz.) Italian style tomatoes
1/2 tsp. thyme leaves
1/2 tsp. dry basil
Salt & pepper
1/2 pt. (1 c.) whipping cream
Chopped parsley

In a 2 quart pan over medium heat, cook onion and carrot in butter until onion is soft. Add tomatoes and their liquid, thyme and basil; sprinkle with salt and pepper to taste. Bring to a boil.

In a blender or food processor, puree soup until smooth; return to pan. Whisk in whipping cream. Heat through; or cover, refrigerate and serve cold. Garnish with parsley. Makes 4 cups.