Serve: 4

Ingredients:
1 cup 2% milk
1 tablespoon white sugar
1 cup finely chopped carrots
1 (13.75 ounce) can chicken broth
2 teaspoons sea salt
2 teaspoons dried basil
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup finely chopped onion
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
7 cups peeled, seeded, and chopped tomato

Method:
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.

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.

Notes and Tips:
A food processor can be used to finely chop the carrots and onion. An immersion blender can be used for a smooth texture.

Jersey Fresh Tomato Soup Recipe