Cream of Tomato Soup

courtesy Georgia Downard

2 T butter

1 medium onion, chopped

1 small carrot, peeled and finely diced

2 T flour

2 pound fresh tomatoes, peeled, seeded & chopped or 1 (28 oz) can crushed tomatoes, juices reserved

2 cups reduced-sodium canned chicken broth

1 T tomato paste

1 T fresh basil or 1/2 t dry

2 t fresh thyme or 1/2 t dry

1 bay leaf

1 c light cream or milk

salt & pepper

Directions

In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened 3-5 min. Add flour and cook stirring constantly, 1-2 minutes without allowing to color. Add tomatoes with their juices, broth , tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.

In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper to taste. Simmer until heated though, 3 to 5 min, and serve.