Jersey Fresh Tomato Soup recipe

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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

Nutrition Info

233.6 calories
carbohydrate: 30 g
cholesterol: 30.2 mg
fat: 10.9 g
fiber: 5.7 g
protein: 6.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 1665.7 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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