4 c. chicken stock
1 lg. onion, minced
2 tbsp. butter (can substitute olive oil)
1 can (14 1/2 oz.) tomatoes, drained & sliced
4 whole carrots, peeled
Salt & pepper to taste

Bring the chicken stock to a boil. Meanwhile, saute the onions in the butter (or olive oil) until tender and transparent; add the tomatoes and simmer until thick. Then add the tomato mixture and the whole carrots to the boiling broth and simmer for about 30 minutes or until carrots are fork-tender. Remove carrots, crush them with a fork, and return to soup. Add salt and pepper to taste. Serves 6. Great warmed up next day!