Saturday, November 1, 2008

Home Canned Tomato Soup

This is an old family recipe that is my children's favorite soup with a toasted cheese sandwich. 

Home Canned Tomato Soup

8 quart chopped tomatoes OR 1 gallon of tomato juice
1 whole stalk of celery, roughly chopped
6 onions, quartered

1 T parsley
4-8 bay leaves
1 1/4 cups flour
1 cup sugar OR 1 tsp stevia
2 T salt

1 tsp pepper
1 stick melted butter



Cook tomatoes until soft and put through food mill. Cook celery and onions and puree in blender, then put through food mill. Stir together tomatoes, onions, celery, parsley and bay leaves in large pot and bring to boil. Cook for 15 minutes. Stir together flour, sugar, salt, and pepper. Add a little tomato mixture and stir well. Blend in butter. Combine everything into a large pot. Cook for a few additional minutes until blended well. Ladle into jars and can for 20 minutes. Makes about 16 pint.

To serve: Heat soup in pan until hot. Add a pinch of baking soda. Add 1 pint of milk for each quart of soup. Heat well. Serve.

Note: This recipe would not be approved by experts because of the butter and flour. Our family has enjoyed this recipe for many years. But you may want to pressure can just to be safe. Use this recipe at your own risk.

6 comments :

  1. Can I use canned tomatoes to make the tomato soup?

    ReplyDelete
    Replies
    1. You probably could. But I would probably just open up a jar of canned tomatoes and add a little flour/butter paste and seasonings and eat it fresh instead of canning it.
      Gina

      Delete
  2. You mean the entire "cluster" of celery? I love love love tomato soup!! Thanks karen

    ReplyDelete
    Replies
    1. Yes. Not just one stem but the whole stalk. It is a lot of celery but I always thought that was one of the secrets to my mom's wonderful tomato soup.
      Gina

      Delete
    2. could I replace flour with tomato paste?

      Delete
    3. I'm not sure. It would make a deeper tomato flavor - which might be good!
      Gina

      Delete

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