Name: Jersey Fresh Tomato Soup recipe
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

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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

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.
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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