1 onion, chopped
1 carrot, chopped
1 clove garlic, chopped
2 green onions, chopped
4 tbsp. butter
2 cans stewed tomatoes
2 cans chicken broth
2 tbsp. tomato paste
1/2 tsp. thyme
1/4 tsp. basil
1/2 tsp. dill weed
1 tsp. sugar
Salt & pepper to taste

Saute onion, carrot, garlic and onion in butter. Puree with stewed tomatoes. Add remaining ingredients. Simmer for 1 hour. (Better second day.) Garnish each serving with a tablespoon of sour cream. Serve with French bread toasted with butter, Parmesan cheese, dill weed and garlic.