3 tbsp. butter
1 lg. onion, sliced
1 lg. carrot, grated
4 lg. ripe tomatoes, peeled, seeded and chopped
1/2 c. lightly packed fresh chopped basil
3/4 tsp. sugar
1/8 tsp. ground white pepper
1 3/4 c. chicken broth
Salt to taste

In large stock pot, melt butter and cook onion and carrot, stirring frequently. Stir in tomatoes, basil, sugar, and white pepper. Bring to boil, stirring constantly. Reduce heat and simmer for 10 minutes covered. Cool slightly. Pour into blender or processor and puree until smooth. Return to pan and stir in broth and salt. Heat to steaming. Serve in individual bowls and float a thin lemon slice and basil leaf on top. Serve with pasta salad for a summer lunch.