Creamy Tomato Basil Soup

• 2 pieces celery
• 1 cup white or yellow onion
• garlic
• 1 sprig fresh basil
• 2 pounds pastene whole, peeled tomatoes

1. Chop the celery, onion and garlic and sautee with olive oil in a large saucepan.
2. Once translucent, add 1-2 tablespoons of flour to create a rue.
3. Use your hands to crush the whole tomatoes and slowly add to the saucepan with the celery, onion and garlic.
4. Add salt & pepper to taste and let simmer for 15-20 minutes. Pour into a large mixing bowl or another pot - ladle the soup into a blender (about 1/3 of the blender at a time). Once pureed, place back on heat.
5. Continue adding to the blender until the entire pot is pureed. Bring back to a simmer, serve & enjoy! (If you want to indulge, sprinkle fresh Parmesan & Romano cheese on top & serve with toasted, roasted garlic baguette).

celery, white, garlic, fresh basil, pastene

Taken from food52.com/recipes/39638-creamy-tomato-basil-soup (may not work)