Tomato Soup

1 medium carrot

1 rib of celery

1 medium onion

1 stick butter

1 tablespoon flour

1 large can chopped tomatoes

1 cup chicken broth

2 bay leaves

1 cup whole milk

salt and pepper to taste

Finely grate carrot, celery and onion. Melt butter in a medium saucepan. Add grated veggies. Cook until soft and translucent. Add flour. Stir and cook for two minutes.

Add tomatoes, broth, bay leaves, salt and pepper. Simmer on low, uncovered, for 30 minutes, stirring occasionally. Let cool. Remove bay leaves.

Using a blender or food processor, process until smooth. Return to saucepan and stir in milk. Gently heat, but do not boil. Enjoy.