Homemade Tomato Soup I
Homemade Tomato Soup I recipe
hot Hungarian pepper
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.