Rating: 5 stars
265 Ratings
  • 5 star values: 223
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1

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.

Recipe Summary

cook:
1 hr 30 mins
total:
2 hrs
prep:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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

Partner Tip

Read our picks for the best immersion blenders to make cooking your favorite recipes that much easier.

Nutrition Facts

234 calories; protein 6.8g; carbohydrates 30g; fat 10.9g; cholesterol 30.2mg; sodium 1665.7mg. Full Nutrition
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