Creamy Tomato Basil Soup

3 Tbsp. butter

1 large yellow onion

1 celery rib

3 Tbsp. flour

1 Tbsp. garlic, minced

2 16 oz. cans of diced tomatoes

2 Tbsp. fresh basil, chopped

2 16 oz. cans tomato puree

1 16 oz. can chicken or vegetable stock

1/2 cup cream

1 dried bay leaf

salt and pepper to taste

sourdough bread bowl (optional)

parmesan cheese (optional)

garlic croutons (optional)

Heat butter in a large stockpot.  Dice the onion and celery and add to the pot.  Saute until the onion is transparent.  Sprinkle the flour one tablespoon at a time, stirring in each one thoroughly with a large spoon until a paste forms.  Add the garlic, diced tomatoes, and basil, and stir.  Stir in the tomato puree and stock slowly, and then add the cream.  The soup should be a rose color.  Add the bay leaf and simmer on low heat for about an hour.  Remove the bay leaf before blending with a stick blender, or in batches in a stand blender.  Season to taste with salt and pepper.  Serve in sourdough bread bowl or with parmesan cheese and garlic croutons.