Jersey Fresh Tomato Soup
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.
- Serves: 4 persons
- 7cups peeled, seeded, and chopped tomatoes
- 1cup finely chopped carrots
- ¾cup finely chopped onion
- 1(13.75 ounce) can chicken broth
- 1tablespoon white sugar
- 2teaspoons sea salt
- 3tablespoons butter
- 3tablespoons all-purpose flour
- 1cup 2% milk
- 2teaspoons dried basil
- ½teaspoon celery salt
- ½teaspoon ground black pepper
- ¼teaspoon garlic powder
Step 1Bring 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.
Step 2Melt 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.