Ingredients
1tbspolive oil
1cupcelery,finely diced
1cupcarrots,finely diced
1cuponions,finely diced
28ozwhole plum tomatoes with juice
1tspthyme
¼cupfresh basil
3½cupsreduced sodium chicken broth,or vegetable broth for vegetarians
Parmesan cheese rind,or Romano cheese rind, optional
1bay leaf
2tbspunsalted butter
2tbspflour
⅓cuppecorino Romano cheese,grated
1¾cupsreduced fat 2% milk,warmed
salt,to taste
black pepper,to taste
Preparation
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 with your hands; add to slow cooker.
Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
Cover and cook on Low for 6 hours, until the vegetables get soft and the flavors blend.
Remove the cheese rid and, using an immersion blender, blend the soup until smooth.
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 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 for 30 more minutes.
