Fresh Tomato Soup w/ Basil recipe

from Paige Nemrow:

3 Tbsp. butter or marg.

1 large onion, sliced

1 large carrot, shredded

4-6 large tomatoes, peeled (by dipping into boiling water), seeded, and coarsely chopped (4-5 cups)

1/2 cup packed fresh basil leaves or 4-5 tsp. dried basil

1 tsp. salt

3/4 tsp. white sugar

1/8 tsp. white pepper (or black)

2 cups chicken broth

1 Tbsp. tiny soup pasta (pastina or I have used little salad sea shells)

In a 3 qt. saucepan cook onion and carrot in butter for about 10 min. Stir in tomatoes, basil, salt, sugar and pepper. Bring to a boil, stirring constantly, then reduce heat, cover and simmer for 10 min.

Whirl tomato mixture, a portion at a time, in a food processor or blender until smooth; set aside.

Pour broth into pan and bring to a boil. Add pasta and simmer about 7 min. Stir in tomato mixture and heat through.