1 tbsp olive oil
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
28 oz can whole plum tomatoes, with juice
1 tsp thyme
1/4 cup fresh basil
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
Parmesan or Romano cheese rind (optional)
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons flour
1/3 cup grated Pecorino Romano cheese
1 3/4 cups reduced fat (2%) milk, warmed
salt, to taste
black pepper, to taste