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

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.

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

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

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.

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