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Easy Tomato Soup

1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
1 teaspoon olive oil
2 - 28 ounce cans diced tomatoes, undrained
1/2 teaspoon dried basil, crushed
1/8 teaspoon black pepper
1/2 teaspoon salt, or more to taste
1 tablespoon sugar
1 1/2 cups milk
1/4 cup all-purpose flour

In a medium-sized saucepan over medium heat, saute the celery and onion in the olive oil until softened, about 8 minutes.

In a food processor or blender, combine the celery/onion mixture, tomatoes, basil, pepper and salt.  Puree the mixture until smooth.  Return to the saucepan and stir in the sugar.

Combine the milk and flour in a small bowl, whisking together until smooth.  Slowly add to the tomato mixture.  Simmer the soup uncovered, 10 minutes, stirring frequently.  Do not boil.

Garnish individual bowl of soup with freshly grated Parmesan Cheese.