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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.

  • 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

  1. Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. 
  2. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
  3. Melt the butter over medium-low heat in a small saucepan. 
  4. Whisk in the flour, stirring until thick. 
  5. Slowly whisk in the milk until smooth. 
  6. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. 
  7. Season with basil, celery salt, black pepper, and garlic powder. 
  8. Continue to simmer the soup on low to reduce and thicken, about 1 hour.
Recipes Shorecook

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