Tomatoes Recipes
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.
Ingreadient
- 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
Direction
- 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.
- 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.
- 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.
