Simple Carrot and Tomato Soup | Oregonian Recipes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1-1/2 cups chopped carrots
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 4 cups no-salt-added vegetable broth (more to thin out the soup at the end as needed) (see Cook's Note)
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1 large bay leaf
• 4 cups fresh chopped tomatoes or 1 (28-ounce can) chopped tomatoes
• 2 tablespoons cream, optional
• Salt to taste