Fresh Jersey Tomato Soup

• 7 cups peeled, seeded, and chopped tomato
• 1 cup finely chopped carrots
• 1 finely chopped onion
• 1 (400g) tin chicken broth
• 1 tablespoon white sugar
• 1 cup milk
• 3 tablespoons all-purpose flour
• 2 teaspoons dried basil
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 3 tablespoons butter

Directions

1. 1

   In a pot put the tomatoes, carrot and the onion and boil them on medium-high heat. After that reduce the heat to medium-low.

2. 2

   Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.

3. 3

   Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick.

4. 4

   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.

5. 5

   Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.