Recipe Details
Ingredients
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7cupspeeled, seeded, and chopped tomatoes
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1cupfinely chopped carrots
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¾cupfinely chopped onion
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1(13.75 ounce) can chicken broth
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1tablespoonwhite sugar
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2teaspoonssea salt
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3tablespoonsbutter
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3tablespoonsall-purpose flour
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1cup2% milk
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2teaspoonsdried basil
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½teaspooncelery salt
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½teaspoonground black pepper
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¼teaspoongarlic powder
Cooking Directions
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Place tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth, sugar, and salt.
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Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk, whisking continuously until thickened and smooth, about 5 minutes.
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Stir milk mixture into 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.
Tips
A food processor can be used to finely chop the carrots and onion. An immersion blender can be used for a smooth texture.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories234 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 6g |
32% |
| Cholesterol 30mg |
10% |
| Sodium 1666mg |
72% |
| Total Carbohydrate 30g |
11% |
| Dietary Fiber 6g |
20% |
| Total Sugars 18g |
|
| Protein 7g |
14% |
| Vitamin C 45mg |
49% |
| Calcium 139mg |
11% |
| Iron 12mg |
67% |
| Potassium 1030mg |
22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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