Homemade Tomato Soup I

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 purée to a large kettle.

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

Add the seasonings gradually to the hot purée, 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 ½ 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 1½ cups milk to it, or even using 1½ cups water.