Cream of Tomato Soup

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2 tablespoons butter

1 medium onion, chopped

1 small carrot, peeled and finely diced

2 tablespoons flour

2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved

2 cups reduced-sodium canned chicken broth

1 tablespoon tomato paste

1 tablespoon fresh basil or 1/2 teaspoon dried basil

2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 bay leaf

1 cup light cream or milk

Salt and pepper