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Title: Homemade Tomato Soup I
Categories: Soup
Yield: 8 Servings
| 17 | lb | Tomatoes (1 peck) |
| 1 | c | Brown sugar |
| 2 | md | Onions |
| 1 | c | All-purpose flour |
| 2 | Hungarian hot peppers | |
| 1 | ts | Ground allspice |
| 3 | sm | Bunches celery |
| 1 | ts | Ground cinnamon |
| 1 | lg | Bunch fresh parsley |
| 1 | ts | Ground cloves |
| 1/2 | c | Coarse salt |
| 1/4 | ts | Black pepper |
| 1/2 | c | ( 1 stick) 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 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
Yield: 6 to 8 servings.
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.
Posted by Pat Stockett.
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