Tomato Bisque

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 small carrot, peeled and finely diced 
• 3 cloves garlic
• 2 tablespoons flour
•  2 (14.5-oz) can crushed tomatoes
• 2 cups reduced-sodium canned chicken broth
• 1 tablespoon fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
• 1/4 tsp cumin
• dash cayenne pepper
• 1 cup light cream or milk(I use fat free half and half)
• Salt and pepper

In a large nonreactive saucepan, melt butter over medium heat. Add onion, garlic 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 with their juices, broth and spices. 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 through, 3 to 5 minutes, and serve.