Creamy basil tomato soup

This soup is full of vitamin C and other nutrients to boost your immunity during cold and flu season.

Ingredients

1 tablespoon extra-virgin olive oil
1 cup diced celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup finely chopped leeks
1 28-ounce can no-salt-added diced tomatoes
3 1/2 cups low-sodium vegetable broth
1 1/2 teaspoons fresh thyme leaves
1/3 cup basil leaves (about 1 ounce)
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
1 3/4 cups 2% milk, warmed
1/4 cup grated parmesan cheese
salt and freshly ground black pepper, to taste*

Directions

1. In a large skillet, heat oil, celery, carrots, onion and leeks over medium heat for 4 to 5 minutes,until just golden-brown. Transfer to a 5- to 6-quart slow cooker.
2. Add the diced tomatoes (juice and tomatoes), broth, thyme, basil and bay leaf to the slow cooker. Stir.
3. Cover and cook on low for 6 hours or until vegetables are soft. Remove cover. Take out and throw away the bay leaf. Using an immersion blender, blend soup until smooth. (You can also transfer the soup to a blender in small batches to blend.) Cover.
4. In the large skillet, melt the butter over low heat. Add flour and stir constantly for 3 to 4 minutes. Then slowly whisk in 1 cup of the hot soup. Add warmed milk and stir until smooth. Pour into the slow cooker and stir until well-blended. Add parmesan cheese, salt* and freshly ground black pepper.* Cover and cook on low for 30 minutes.
5. Serve warm.

Makes 6 servings
Recipe contains: wheat, milk
Carb choices per serving: 1 1/2

*Option not included in nutrition facts.

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