Ripe tomatoes abound in the Pantry as do King Hill Farm’s multi-colored carrots – a feast for the eyes and tastebuds.  The recipe for end-of -season tomato soup follows:

 7 cups peeled, chopped and seeded ripe tomatoes
1 cup finely chopped carrots
¾ cup finely chopped onion
1 (13.75 ounce) can chicken broth
1 tablespoon sugar or substitute
2 teaspoons sea salt
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
2 teaspoons dried basil
½ teaspoon celery salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder

Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce 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. 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)  Enjoy!
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’til next time,