Saturday, 20 October 2012
Jersey Fresh Tomato Soup
Ingredients
Original recipe makes 4 servings
- 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 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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