Tomato Soup
"This is a recipe that was given to me by my sister-in-law. I was looking for a way to use up my garden tomotoes. This recipe is very easy to make and quite tasty. Although the recipe says to press through a sieve, I ran everything through a blender to save time. It made the soup a little more pulpy and not as smooth as some people prefer. Whatever your preference."
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
6 pints
ingredients
- 8 quarts ripe tomatoes
- 2 large onions, chopped
- 2 stalks celery, with leaves,chopped
- 6 sprigs parsley
- 3 bay leaves
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon dill
- 1⁄8 teaspoon basil
- 1⁄8 teaspoon oregano
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1⁄4 cup salt
- 1 teaspoon baking soda
- 1⁄2 cup brown sugar
directions
- Wash the tomatoes and cut them into pieces.
- Put them into a large pot.
- Add chopped onion and celery.
- Add parsley, bay leaves, pepper, dill, basil and oregano.
- Bring to a boil.
- Boil for 10 to 15 minutes until tomatoes are soft.
- Add no water.
- Press through sieve.
- Melt butter.
- Add flour, brown sugar, salt and baking soda to melted butter.
- Add the strained tomato mixture slowly and heat to boil.
- Cook until thickened.
- Add 1 cup cooked mixture to 1 cup of milk.
- Heat and enjoy.
- The cooked mixture can be canned or frozen (do not add milk).
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RECIPE SUBMITTED BY
VillageMom
Canada
<p>I live in rural Canada. I enjoy cooking.</p>
