Jersey Fresh Tomato Soup

Ingredients

• 3 tablespoons butter 
• 1 cup carrots finely chopped
• 0.5 teaspoon celery salt 
• 13.8 ounce chicken broth canned
• 2 teaspoons basil dried
• 3 tablespoons flour all-purpose
• 0.3 teaspoon garlic powder 
• 0.5 teaspoon ground pepper black
• 1 cup milk 2%
• 0.8 cup onion finely chopped
• 2 teaspoons sea salt 
• 7 cups tomatoes peeled seeded chopped
• 1 tablespoon sugar white

Equipment

• sauce pan
• whisk
• pot

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.
3. 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.