3 tbsp. butter
1 large onion, diced
1 large carrot, grated
4 large tomatoes, peeled, seeded and chopped
1/2 c. chopped fresh basil
1/8 tsp. white pepper
3/4 tsp. sugar
1 3/4 c. chicken broth
salt to taste
lemon slices (for garnish)

In 3-quart saucepan, melt butter and add onion and carrots. Cook until onions are transparent. Add tomatoes, white pepper, basil and sugar. Heat to boiling, reduce heat and simmer 10 minutes. Remove from heat and let cool. Puree in blender until smooth. Return to saucepan and add chicken broth. Salt to taste. Heat only to steaming. Serve with lemon slices and basil leaf as garnish.

Serves 4.