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Tomato Soup Recipe

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This recipe for Tomato Soup, by , is from The Gelschus Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Gelschus


4 ice cream pails tomatoes
3 large onion
1 stalk celery
1 Tbls Parsley
2 Tbls Basil
1 Tbls Oregano
1Tbls minced Garlic
3 Bay Leaves

2 lb carrots
3 green peppers
2 Tbls canning salt
1-2 tsp black pepper
4 Tbls brown sugar

Blanch, peel and quarter tomatoes. Process onions and celery. Add to tomatoes. Add parsley, basil, oregano and bay leaves. Cook on low for 30 minutes. Add chopped carrots and green pepper. (I proceeded these, but they can be hand chopped). Cook over low heat, softly boiling to soften all vegetables. (About 1 hour)

Working in batches, blend tomato mixture until liquified. Pour blended tomatoes through a sieve to remove solids. Return strained tomatoes to low heat. Stir in tomato paste. Simmer until desired consistency

Fill clean pint jars. Process for 15 minutes.




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