Ingredients
1 T. olive oil
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onion
28 oz. can plum tomatoes, with juice
1 t. thyme
1/4 cup fresh basil
4 cups vegetable broth
1 bay leaf
2 T. unsalted butter
2 T. flour
1/3 cup grated Parmesan or Romano cheese
1 3/4 cups milk, warmed
salt, to taste
pepper, to taste
Preparation
Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5-6 minutes, or until golden. Add to slow cooker.
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add vegetable broth, thyme, basil and bay leaf.
Cover and cook on LOW for 6 hours, until vegetables get soft and the flavors blend. Using an immersion blender, blend the soup until smooth.
Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4-5 minutes. Slowly whisk in about 1 cup of the hot soup; then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir; add the grated cheese and adjust the seasoning.
Cover and cook on low 30 more minutes.
Makes about 9 1/4 cups.
