← All recipes

Homemade Tomato Soup I

Homemade Tomato Soup I comes together with Brown Sugar, All Purpose Flour, Coarse Salt, Black Pepper, and Butter. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1 cup
• 1/2 cup
• 1/4 tsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Core the tomatoes and chop them coarsely.

2. 2

   Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles.

3. 3

   Divide the salt between the 2 kettles, too.

4. 4

   Cover, bring to a boil, and simmer over medium-low heat for 1 hour, or until all vegetables are very tender.

5. 5

   Stir frequently.

6. 6

   Put mixture through a sieve or food mill.

7. 7

   Transfer the puree to a large kettle.

8. 8

   In a medium bowl, combine all remaining ingredients except butter.

9. 9

   Add the seasonings gradually to the hot puree, beating in with a whisk.

10. 10

    Add the butter and whisk smooth.

11. 11

    Bring to a boil, then simmer over medium low heat for 3 minutes.

12. 12

    Pour hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and process in hot- water bath for 15 min.

13. 13

    To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base.

14. 14

    Heat and serve