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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tomato Soup Recipe

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This recipe for Tomato Soup is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 qt. tomatoes
7 medium onions
2 stalks celery
7 tbsp. parsley
3 bay leaves
excess vegetables (beans, squash, etc)
1 c flour
1 1/2 tsp pepper
1 1/2 tsp salt
8 tbsp sugar
2 sticks butter
Directions:
Directions:
Cook tomatoes, onions, celery, parsley, bay leaves, and any other excess garden vegetables. Put through food mill. Then put back onto stove except for 2-3 c of juice.
Simmer.
Add butter.
Whip into retained & cooler juice, the flour, pepper, salt & sugar. Add to simmering juice and continue simmering.
Freeze in meal portions or Pressure can for pints or quarts at 10 pounds pressure for 20 minutes.
Personal Notes:
Personal Notes:
I usually cook the veggies in a slow cooker, so I don't have to worry about bottom burning. I either freeze or pressure cook soup following Ball's recommendation for pressure & time, since current varieties don't have the acid old varieties had open kettle canning is not recommended.
This recipe was originally from Chris Cummings, a mother of kid's friend.

 

 

 

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