1 small onion, finely
chopped
1 small carrot, finely
chopped
2 Tbl. butter
1 large can (1 lb. 12
oz.) Italian-style tomatoes
1/2 tsp. each thyme
leaves and dry basil
salt and pepper
1 cup whipping cream
chopped parsley
In a 2-qt. pan over medium heat, cook
onion and carrot in butter until onion is soft. Add tomatoes and their
liquid, thyme, and basil; sprinkle with salt and pepper to taste. Bring to
a boil; cover, reduce heat, and simmer for 20 minutes.
In a blender or food processor, purée
soup until smooth; return to pan. Whisk in whipping cream. Heat
through (do not boil); or cover, refrigerate, and serve cold. Garnish with
parsley.
Makes 4 cups.