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Melt butter in a large soup pot over medium low heat..
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Add the carrots, onion, bell pepper and garlic to the pan; saute for 5-10 minutes until the vegetables are tender.
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Add the flour and stir for a minute or so.
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Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want.
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Serve hot with some bread.