2 tbs olive oil
1 large or 2 medium onions, laved and thinly sliced
1 carrot, chopped
salt and freshly ground pepper
2 tbs tomato paste
1 spring fresh thyme, or 1/2 dried
2 lbs tomatoes, cored and chopped, or 1 (28 oz) can diced tomatoes, including the juice
2 - 3 c water or tomato juice
1 tsp sugar, optional
1/4 c chopped fresh basil leaves for garnish (optional)

2 tbs olive oil 1 large or 2 medium onions, laved and thinly sliced 1 carrot, chopped 2 tbs tomato paste 1 spring fresh thyme, or 1/2 dried 2 lbs tomatoes, cored and chopped, or 1 (28 oz) can diced tomatoes, including the juice 2 - 3 c water or tomato juice 1 tsp sugar, optional 1/4 c chopped fresh basil leaves for garnish (optional)

1. Put the oil in a large pot over medium heat. When it's hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the vegetable begin to soften (3-5 min). Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetable with the paste, until the paste begins to darken-don't let it burn (1-2 min.)

2. Strip the thyme leaves from the stem and add them to the pot along with the tomatoes. Cook, stirring occasionally, until the tomatoes break down (10-15 min). Add 2 cups of the water or juice and bring to a boil, then adjust the heat so that the mixture bubbles gently. Let cook until the flavors meld (5 more min.)

3. Taste and adjust the seasoning; if the soup tastes flat (but salty enough), stir in the sugar. If it's too thick, add more water, 1/4 cup at a time. If it's too thin, cook until it thickens and reduces slightly (this will also intensify the flavors). Garnish with basil, if using and serve!