Instructions: 1. Saute onion and carrots in butter in large saucepan until soft, about 5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20 minutes for canned).

2. Pour half the cooked mixture into container of electric blender. whirl until smooth; pour into another large saucepan. Repeat with remaining mixture. Return to pan.

3. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate and serve icy-cold.

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