Description
New Jersey is a well-known producer of tomatoes. Having our own garden leaves us with an abundance at the end of the season. Not wanting the tomatoes to go to waste, Hubby and I came up with our favorite version of tomato soup.
Ingredients
- 7 cups peeled, seeded, and chopped tomatoes
- 1 cup finely chopped carrots
- ¾ cup finely chopped onion
- 1 (13.75 ounce) can chicken broth
- 1 tablespoon white sugar
- 2 teaspoons sea salt
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup 2% milk
- 2 teaspoons dried basil
- ½ teaspoon celery salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Instructions
- Place tomatoes
- carrots
- and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth
- sugar
- and salt.
- Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk
- whisking continuously until thickened and smooth
- about 5 minutes.
- Stir milk mixture into the stockpot. Season with basil
- celery salt
- black pepper
- and garlic powder. Continue to simmer the soup on low to reduce and thicken
- about 1 hour.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 4