Tomato-Basil Soup

Ingredients

• 2 cans (14-ounces each) diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrot
• 4 cups chicken broth
• 1 onion, finely diced
• 1 bay leaf
• 1 teaspoon dried oregano
• 2-4 tablespoons fresh basil, chopped
• 1/2 cup butter
• 1/2 cup flour
• 2 cups whole milk
• 1/4 tsp pepper
• 1/4 tsp salt

Directions

1. In a large pot, melt butter and then add celery, carrots, and onion. Saute about 5 minutes. Then stir in flour and cook for one minute. Gradually add the chicken broth, stirring continually, until thickened. Then add tomatoes, bay leaf, oregano, and half the basil. Stir to combine. Cover and cook on medium heat until the vegetables are soft.
2. Add in milk, remaining basil, salt and pepper and heat through. Puree until desired consistency.

Notes

• 8 servings, 204 calories per serving