Tomato Recipe ∘ 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.

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

Cooking 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.

Nutrition Facts

• calories233.6
• carbohydrateContent30 g
• cholesterolContent30.2 mg
• fatContent10.9 g
• fiberContent5.7 g
• proteinContent6.8 g
• saturatedFatContent6.4 g
• sodiumContent1665.7 mg
• sugarContent17.7 g