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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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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 tomato |
1 cup finely chopped carrots |
3/4 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% milk |
2 teaspoons dried basil |
1/2 teaspoon celery salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon garlic powder |
Directions:
1. Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
2. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to 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.
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