Creamy Tomato Soup - cooking recipe

Ingredients

1 tbsp olive oil
2 None celery stalks, finely chopped
1 None onion, finely chopped
2 cloves garlic, finely chopped
1 3/4 lbs tomatoes, peeled
1 cup chicken stock
2 None basil leaves, chopped, plus additional leaves, to serve
2 tbsp butter
1 tbsp flour
1 1/4 cups milk
None None Extra virgin olive oil, to serve

Preparation

Heat oil in a medium heavy-bottomed saucepan on medium heat. Saute celery, onion and garlic 4-5 mins, until tender.
Stir in tomatoes and stock. Bring to a boil. Reduce heat to medium-low. Simmer 10 mins. Stir in basil. Cool slightly. Using an immersion blender, puree mixture until smooth.
For the white sauce, melt butter in a small saucepan on medium heat. Add flour and cook, stirring, 1 min. Remove from heat. Gradually stir in milk, until smooth. Return to heat. Cook, stirring, until mixture boils and thickens. Simmer 3 mins, stirring. Season to taste.
Gradually add white sauce to tomato mixture, stirring constantly until smooth. Bring to a boil on medium heat. Reduce heat to low and simmer 1-2 mins. Serve topped with additional basil leaves, a drizzle of extra virgin olive oil and black pepper.