Cream of Tomato

2 tbls butter

1 onion, diced

1 carrot, shredded

2 tbls flour

2lbs fresh tomatoes or 2 large cans crushed tomatoes

2 cups chicken stock

1 tbls tomato paste

1 bay leaf

1 tbls fresh basil

1 cup cream or milk

salt / pepper to taste

In a large stock pot melt butter.  Once melted add onion and carrot and simmer until soft.  Add flour and stir constantly for 2 minutes.  Add all ingredients EXCEPT cream and bring to a boil.  Let cook at a low boil for 20 minutes.  Use either an immersion blender or transfer to a standard blender to puree soup.  Return to pot and add cream.  Simmer a few minutes and serve.