Tomato Zucchini Soup

Ingredients

• 3 tablespoons olive oil
• about 1 cup diced carrots
• about 1 cup diced celery
• about 4 cups diced zucchini (skin on)
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 3 tablespoons fresh thyme leaves, rubbed off the stems
• 2 bay leaves
• salt and red pepper flakes
• about 4 cups (2 28-ounce cans) crushed Italian tomatoes
• 2 cups chicken (or vegetable) broth
• 2 cups water
• 2 cups whole milk

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