Tomato Soup - Canned
- 2 cups onions, chopped, (I use food processor)
- 2 cups celery, chopped, (I use celery leaves only)
- 8 garlic cloves, finely chopped,
- 12 cup butter
- 20 cups tomato juice
- 1 can (13 ounce) tomato paste
- 1 cup sugar
- 14 cup pickling salt
- 2 tablespoons basil, dried
- 1 tablespoon thyme, dried
- 1 teaspoon pepper
- 2 tablespoons tomatoes, basil and garlic seasoning (Mrs. Dash) (optional)
DirectionsTO PREPARE JUICE.
Place washed and quartered tomatoes (I use Roma) in large blue roaster.
Fill roaster 3/4 full with tomatoes.
Place in oven and bake at 325F for 75 minutes.
Let cool, slightly.
Place the tomatoes through cone shaped strainer to remove the juice.
TO PREPARE SOUP.
In a heavy stock pot over medium heat saute onions, celery and garlic in butter until transparent.
Add tomato juice, tomato paste, sugar, pickling salt, basil, thyme, pepper and Mrs.
Simmer 20 minutes.
Add 1 teaspoons of lemon juice to each sterile quart sealer.
Ladle soup into jars leaving 1/2 inch head space.
Process in hot water bath 10 minutes.
TO SERVE SOUP.
Pour 1 quart sealer into heavy sauce pan.
Add 3 tablespoons chicken bouillon.
Bring to a boil.
Add any ONE of these, depending on taste.
1/3 cup whipping cream.
2/3 cup creammilk.
1 cup milk.
Mix one of the above with 3 tablespoons flour.
Add to tomato soup stirring constantly until thickened.
Add 1 cup cooked pasta.
Add 1 cup chopped chicken.
Add 1 cup cooked mixed vegetables.
Add 1 cup cooked rice.
OR any of the above combined.