Tomato Basil Soup by Skinnytaste

– 2 teaspoons olive oil
– 1 tablespoon unsalted butter
– 1 cup finely diced celery
– 1 cup finely diced carrots
– 1 cup finely diced onions
– 2 tablespoons all purpose or gluten-free flour
– 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
– 1 3/4 cups reduced fat (2% milk)
– 28 oz can San Marzano whole plum tomatoes (with juice)
– 1 sprig fresh thyme
– 1/4 cup fresh basil, chopped
– 2 bay leaves
– Parmesan or Romano cheese rind (optional)
– 1/3 cup grated Pecorino Romano cheese
– 3/4 teaspoon kosher salt (or more to taste)
– fresh black pepper (to taste)

Total Time: 45 min