INGREDIENTS
1 tbsp
olive oil
1 cup
celery
1 cup
carrots
1 cup
onions
28 ozs
canned tomatoes
1 tsp
thyme
1/4 cup
fresh basil
3 1/2 cups
reduced sodium chicken broth
1
bay leaf
2 tbsp
unsalted butter
2 tbsp
flour
1/3 cup
pecorino romano cheese
1 3/4 cups
reduced fat mayo
1 serving
salt
1 serving
black pepper
1