Tomato Basil Soup

• 1 tbsp olive oil
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onions, diced
• 28 oz tomatoes, crushed
• 1 tsp thyme
• 1/4 cup fresh basil
• 3 & 1/2 cups vegetable broth
• 1 bay leaf
• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 1 & 3/4 cup milk
• 1/3 cup grated Pecorino Romano cheese
• salt and black peppercorn to taste

1. In a large pan, add oil, celery, carrots, and onions. Cook until tender.
2. In a large pot or slow cooker, mix together vegetables, thyme, basil, broth, bay leaf, butter, flour, and milk. Cook on low for 5 hours.
3. Remove bay leaf and mix in cheese. Add salt and pepper as needed.
4. Using an immersion blender, pureé to desired consistency. Serve hot.

Taken from Skinnytaste.

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