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Great starter for true admirers. It is easy to make, and it gives a special flavor to every dish with meat, especially if it is something like pork roast.
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.
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