Ingredients
7 cups peeled, seeded, and chopped tomato
1 cup finely chopped carrots
3/4 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
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
Directions
1. 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.
2. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick.
3. 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.
4. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.
PREP: 30 mins
COOK: 1 hr 30 mins
READY IN: 2 hrs
Original recipe makes: 4 servings
