Jersey Fresh Tomato Soup


  • 7 cups peeled, seeded, and chopped tomatoes
  • 1 cup finely chopped carrots
  • ¾ cup finely chopped onion
  • 1 (13.75 ounce) canchicken 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
  • Directions

  • Step 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.


  • Step 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.

  • Cook's Note:

    A food processor can be used to finely chop the carrots and onion. An immersion blender can be used for a smooth texture.

    Partner Tip

    Read our picks for the best immersion blenders to make cooking your favorite recipes that much easier.

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