Comfort Food- Grilled Cheese & Tomato Soup

Yesterday was a grilled cheese & tomato soup kind of day. I decided to forgo the usual Campbell's tomato & make my own this time {which tasted much better, though the kids' said they still prefer the can!}. I used the canned tomatoes and substituted 1 TB. olive oil for the butter. I also used milk instead of cream. I jazzed up the grilled cheese by adding thyme to the softened butter {parsley, garlic salt, or italian seasoning might also be good}. I cut the sandwiches into cubes for yummy "croutons".

Cream of Tomato Soup
Food Network

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

In a large nonreactive saucepan, melt butter over medium heat. Add onion 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, tomato paste, basil, thyme and bay leaf. 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.