NANS CREAM OF TOMATO SOUP 2 tablespoons butter 1 medium onion, chopped 1 medium carrot, peeled and finely diced

2 tablespoons flour 1 28-ounce can crushed tomatoes, juices drained (my crushed tomatoes from Winco came in a tomato puree so there was little drainage of juice) 2 cups reduced sodium canned chicken broth teaspoon dried dill teaspoon dried thyme leaves 1 bay leaf to teaspoon red pepper flakes 1 cup light cream Salt and pepper to taste In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes, broth, tomato paste, dill, 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 with blender, puree soup in batches until moderately smooth ( I leave very small chunks) Return to pan and stir in cream. Season with salt and pepper to taste. Simmer until heated through, 3 to 5 minutes, and serve. Yield 4 to 6 servings.