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Melt butter in medium stock pot. Once butter is melted, add in onion and carrot. Saute until onion is translucent but not brown.
Add in the San Marzano tomatoes, chicken broth, and salt. Bring up to a low boil, and reduce heat to simmer for 30 minutes.
Using an immersion blender or standard blender, blend soup until it is a smooth puree.
If you want your soup a little creamier, drizzle in a small amount of heavy cream or half & half and stir thoroughly.