Saturday, 20 October 2012

Jersey Fresh Tomato Soup


Original recipe makes 4 servings

  1. 7 cups peeled, seeded, and chopped tomato
  2. 1 cup finely chopped carrots
  3. 3/4 cup finely chopped onion
  4. 1 (13.75 ounce) can chicken broth
  5. 1 tablespoon white sugar
  6. 2 teaspoons sea salt
  7. 3 tablespoons butter
  8. 3 tablespoons all-purpose flour
  9. 1 cup 2% milk
  10. 2 teaspoons dried basil
  11. 1/2 teaspoon celery salt
  12. 1/2 teaspoon ground black pepper
  13. 1/4 teaspoon garlic powder


1. Bring the tomato vegetables, green beans, and red onion to a steam over medium-high warm in a stockpot, then decrease warm to medium-low. Cook for Half an hour. Mix in the chicken broth, sugar, and sodium.

2. Melt the butter over medium-low warm in a small broth pot. Stir in the flour, mixing until dense. Slowly whisk in the dairy until sleek. Cook and stir, mixing constantly until thickened, about 5 moments, then stir dairy combination in to the stockpot. Mix with the tulsi, oatmeal sodium, pepper, and garlic dust. Continue to simmer the broth on low to decrease and become dense, about 1 hour.


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