Cream of Tomato Soup

2 Tbs. butter
1 medium onion, chopped
1 sm. carrod, finely diced
2 Tbs. flour
1 28 oz. can crushed tomatoes
2 Cups chicken broth
1 Tbs. tomato paste
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 bay leaf
1 cup light cream
salt and petter

In a large saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened (3-5 minutes). Add flour and cook, stirring constantly, 1-2 minutes, without allowing to color. Add tomatoes with juice, 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 unil smooth. Return to pand and stir in cream. Season with salt and pepper to taste. Simmer 3-5 minutes until heated through.