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.


    • 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. 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.
  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.
  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.