Crock Pot Creamy Tomato Soup

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Cover and cook on low 30 more minutes.
6. Makes about 9 1/4 cups.

olive oil, celery, carrots, onion, tomatoes, thyme, fresh basil, vegetable broth, bay leaf, butter, flour, romano cheese, milk, salt, pepper

Taken from www.epicurious.com/recipes/member/views/crock-pot-creamy-tomato-soup-52476941 (may not work)