If you prefer a thinner consistency, add some chicken stock, tomato juice, water milk, or a combination. –Bee and Thistle Inn, Old Lyme, Connecticut
Saute onions, garlic, basil, and black pepper in butter in large heavy saute pan. Stir continuously until onions are transparent. Add flour and lower flame; let cook for 5 to 7 minutes. Add carrots and tomatoes with juice and stir. Let mixture cook for 30 minutes, stirring occasionally. Add Parmesan and sherry. Pour hot soup into blender or food processor in small amounts and puree. Thin with additional liquid, season to taste, and serve.