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

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. 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. 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.