A recipe for Homemade Tomato Soup I. Follow the simple recipe instructions for Homemade Tomato Soup I shared by other home cooking experts.
Ingredients
17 lb. Tomatoes (1 peck)1 c. Brown sugar
2 med. Onions
1 c. All-purpose flour
2 Hungarian hot peppers
1 Tsp. Ground allspice
3 sm. Bunches celery
1 Tsp. Ground cinnamon
1 lg. Bunch fresh parsley
1 Tsp. Ground cloves
1/2 c. Coarse salt
1/4 Tsp. Black pepper
1/2 c. ( 1 stick) butter
Directions
Core the tomatoes and chop them coarsely. Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles. Divide the salt between the 2 kettles, too. Cover, bring to a boil, and simmerover medium-low heat for 1 hour, or until all vegetables are very tender. Stir frequently. Put mixture through a sieve or food mill. Transfer the puree to a large kettle. In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil, then simmer over medium low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and process in hot- water bath for 15 min. To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve NOTE: You can also prepare the soup base by adding 1 1/2 cups milk to it, or even using 1 1/2 cups water.
Posted by Pat Stockett.
