Homemade Tomato Soup I

Ingredients

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 simmer over 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.

Reviews

Super recipe, great flavor and easy to do. Beats out any competition! over 4 years ago by Pansycritter

+2

Awesome!! It's not Campbell's, Campbell's never did it this mmmmm...good! I have never cared for tomato soup, my husband does. His mom used to make homemade tomato soup, so he went out and found this receipe, I tried it and we are all hooked now. Bye-bye Campbell's! over 4 years ago by Pansycritter

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.