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Homemade Tomato Soup I

Homemade Tomato Soup I

Homemade Tomato Soup I recipe













Trans-fat Free, High Fiber


17 pounds tomatoes
1 cup brown sugar
2 each onions
1 cup all-purpose flour
2 each hot Hungarian pepper
1 teaspoon allspice
3 each celery
small bunches
1 teaspoon cinnamon
1 each parsley leaves
large bunch
1 teaspoon cloves
½ cup salt
¼ teaspoon black pepper
½ cup butter


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.


* not incl. in nutrient facts



over 12 years

Super recipe, great flavor and easy to do. Beats out any competition!


over 12 years

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!

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 69436% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 14435mg 601%
Total Carbohydrate 36g 36%
Dietary Fiber 26g 104%
Sugars g
Protein 43g
Vitamin A 338% Vitamin C 418%
Calcium 25% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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