Jersey Fresh Tomato Soup

This is our favorite beefsteak tomato soup. New Jersey is a well-known producer of tomatoes, and having our own garden leaves us with an abundance at the end of the season. Hubby and I came up with this tasty recipe to use some of them.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 234 Calories

Ingredients

• 1 tablespoon white sugar
• 3 tablespoons butter
• ½ teaspoon ground black pepper
• 3 tablespoons all-purpose flour
• ¼ teaspoon garlic powder
• 2 teaspoons dried basil
• ½ teaspoon celery salt
• ¾ cup finely chopped onion
• 1 cup 2% milk
• 2 teaspoons sea salt
• 7 cups peeled, seeded, and chopped tomatoes
• 1 cup finely chopped carrots
• 1 (13.75 ounce) can chicken broth

Recipe Instructions

Step 1

Place tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth, sugar, and salt.

Step 2

Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk, whisking continuously until thickened and smooth, about 5 minutes.

Step 3

Stir milk mixture into 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.