Jersey Fresh Tomato Soup

JERSEY FRESH TOMATO SOUP

submitted by JP and Rosy, NOT Brent

Makes 4 servings

7 cups peeled, seeded, and chopped tomatoes

1 cup finely chopped carrots

3/4 cup finely chopped onion

1 (13.75 oz) can vegetable 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

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.