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Creamy Tomato Basil Soup

Author: Christopher Kosovich

Ingredients

  • 1 tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 28 oz can whole plum tomatoes with juice
  • 1 tsp thyme
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium chicken broth or vegetable for vegetarians
  • 1 bay leaf
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1/3 cup grated Pecorino Romano cheese
  • 1 3/4 cups reduced fat 2% milk, warmed
  • Salt to taste
  • Black pepper to taste

Instructions

  • Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.
  • Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes; add to slow cooker.
  • Add chicken (or vegetable broth), thyme, basil, and bay leaf to the slow cooker.
  • Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
  • Using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
  • Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 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 Pecorino cheese and adjust salt and pepper, to taste.
  • Cover and cook on LOW 30 more minutes.