Tomato-Carrot Soup
| Yield: | 7 Cups |
| Categories: |
| 1 | lg | Onion, chopped (1 cup) |
| 1 | lb | Carrots, pared and sliced (about 2 cups) |
| 2 | tb | Butter or margarine |
| 1 | cn | (13 3/4 ounces) chicken broth |
| 7 | Medium-size tomatoes, peeled and chopped -OR- | |
| 1 | cn | (28 ounces) tomatoes, undrained |
| 1 | ts | Leaf basil, crumbled |
| 1 | c | Milk |
| 1 | c | Light cream |
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