White part of 2 leeks, washed well & chopped
1 lb. carrots, peeled & sliced thin (about 1 1/2 c.)
3 tbsp. butter
2 lb. plum tomatoes, chopped OR 1 can (28 oz.) Italian plum tomatoes, drained
1 1/2 c. tomato juice
4 to 5 c. chicken stock
1 1/2 tbsp. tomato paste
1/2 tsp. dried thyme
1 tsp. ground pepper

In a large saucepan, cook the leeks and carrots in 3 tablespoons butter over low heat, stirring occasionally until vegetables are softened. Stir in tomatoes, tomato juice, 4 cups stock, tomato paste, thyme and salt to taste. Bring liquid to boil. Simmer covered for 30 to 40 minutes until vegetables are very tender. In blender, puree soup; transfer to saucepan, thin it with chicken stock to achieve desired consistency. Serve with a dollop of sour cream.