Cream of Tomato Soup

Before you begin

Prep time: 10 minutes
Cook time: 25 minutes on stovetop
Yields: 4-6

2 tbsp butter
1 onion, diced
1 carrot, peeled and finely diced
3 cloves garlic, minced
2 tbsp flour
1 28-ounce can crushed tomatoes (or 2 lbs fresh, peeled, seeded, and chopped tomatoes)
2 cups chicken broth
1 tbsp tomato paste
1 tsp dried basil
1 cup light cream or milk
Salt and pepper

Melt butter in a large pot over medium heat.
Add onion, carrot, and garlic and cook until softened, 3-5 minutes, stirring frequently.
Add flour and cook, stirring constantly, 1-2 minutes.
Add tomatoes with their juices, broth, tomato paste, and basil.
Bring to a boil.
Reduce heat to low, cover, and simmer stirring frequently, 15 minutes.
In a blender, puree soup in batches until smooth (or leave some chunky).
Return to pan and stir in cream.
Season with salt and pepper, to taste.
Simmer until heated through, 3 to 5 minutes, and serve.