1 lg. onion
2 tbsp. butter
1 pt. canned tomatoes, with juice
2 c. chicken stock
1/2 tsp. sugar
Salt and pepper to taste
1 1/2 tbsp. chopped fresh marjoram

Cook onions in butter until clear. Add tomatoes and stock. Simmer 15-20 minutes. Add seasonings. Puree in blender. Add marjoram. Let soup set 10 minutes, reheat and serve. OR, chill the soup and 10 minutes before serving cold, stir in marjoram.