Categories: Soup
Ingredients
- 1 tbsp. olive oil
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1 cup finely chopped onions
- 28 oz. can whole peeled tomatoes
- 3 1/2 cups vegetable or chicken broth
- 1 sprig of fresh thyme
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 bay leaf
- Parmesan cheese rind
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 3/4 cups milk, warmed
- 1/3 cup grated Pecorino Romano
- 3/4 tsp kosher salt
- Black pepper
Directions
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Heat a large nonstick skillet over medium heat. Add the oil, celery, carrots, and onions and cook, stirring, until soft, 7-8 minutes. Transfer to a slow cooker.
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Pour the juice from the tomato can into the slow cooker. Roughly crush the tomatoes with your hands as you add them to the cooker. Add the broth, thyme, basil, bay leaf, and cheese rind.
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Cover and cook on LOW 6 hours. Remove the bay leaf and cheese rind. Puree the soup in the cooker with an immersion blender until smooth.
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In a large skillet, melt the butter over low heat. Whisk in the flour and cook, whisking constantly, until the flour becomes golden, 4-5 minutes. Slowly whisk in about 1 cup of the hot soup. Add the warmed milk and stir until smooth. Pour the mixture into the slow cooker and stir. Add the Romano, salt, and pepper to taste. Cover and cook on LOW for 30 more minutes.
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To serve, divide the soup among 6 bowls and garnish with basil.