Summer Tomato Soup|Print

Servings: 4

Tomatoes

7 cups, peeled, seeded, chopped

Carrots

1 cup, chopped

White sugar

1 tbsp

Dried basil

Celery salt

1/2 tsps

Ground black pepper

1/2 tsp

Garlic powder

1/4 tsp

Sea salt

2 tsps

Butter

3 tbsps

All-purpose flour

3 tbsps

2% milk

1 cup

Onion

3/4 cup, chopped

Vegetable broth

1 (13.75 oz) can

Summer Tomato Soup

Prep:

30 m

Cook:

1 h 30 m

Ready in:

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.