Canned Tomato Soup Recipe - Cooking Index
Canned Tomato Soup Recipe - Cooking Index
Larger amounts of flour, sugar, salt and cayenne yield a thicker, spicier soup. Use amounts to suit your tastes.
Type: Vegetables| 8 | Ripe tomatoes | |
| 1 | Celery bunch (large) | |
| 6 | Onions (large) | |
| 1 | Parsley | |
| 1/2 cup | 99g / 3.5oz | Butter |
| 3/4 cup | 46g / 1.6oz | Flour - (to 1 cup) |
| 1/2 cup | 99g / 3.5oz | Sugar - (to 1 cup) |
| 1/4 teaspoon | 1.3ml | Salt - (to 1/2 tspn) |
| 1/4 teaspoon | 1.3ml | Cayenne |
Wash and cut vegetables. Boil until very soft. Press through sieve, discard solid parts. Return strained vegetables to heat.
In small saucepan melt butter, add flour, sugar, salt and cayenne; stir well. When blended, slowly mix with strained vegetables. Heat to boiling point and let cook until thickened, stirring frequently.
Pour into hot sterilized jars and close immediately to seal.
This recipe yields about 9 quarts.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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