7 cups, peeled, seeded, chopped
1 cup, chopped
Ground black pepper
3/4 cup, chopped
1 (13.75 oz) can
Summer Tomato Soup
1 h 30 m
1 h 60 m
- Place chopped tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat.
- Reduce to medium-low. Continue cooking for 30 min. Add broth, white sugar, and salt.
- In a saucepan, melt butter. Over medium-low, add flour. Stir until thickens. Gradually add milk, stir until smooth. Stirring, continue cooking for 5 minutes, until thickens. Slowly add the milk mixture to the pot.
- Season the Tomato Soup with celery salt, pepper, basil, and garlic powder. Simmer for about 1 hour.