Canned Or Frozen Tomato Soup Concentrate
From Kayde 14 years ago
- 20 minutes to make
- Serves makes 6 quarts
By stopping before you add the milk or cream, you can either can or freeze this tomato soup. I fix this up when we are in the mood for tomato soup and can or freeze the extra portions. It's really not much more difficult than making a can of store bought. Read more And in my opinion tastes better. It's great to have on hand to fix up a quick gift basket for someone under the weather or going through a hard time...what's more comforting than a warm cup of tomato soup? It's love in a cup! See less
Ingredients
- 6 qt (192 oz) tomato juice shopping list
- 1 t celery salt shopping list
- 1 t onion powder shopping list
- 1c sugar shopping list
- 1 c butter shopping list
- 1c flour shopping list
- 2 T salt shopping list
How to make it
- 1. Set aside 2 cups of COLD juice
- 2. Pour rest of juice in stock pot: warm over low heat
- 3. While juice is warming: Cream butter and flour.
- 4. Thoroughly mix the butter/flour mixture with the 2 cups of cold juice until dissolved. (Can blend together in a blender or food processor, just make sure it is thoroughly blended!)
- 5. Add mixture to the warming soup, BEFORE it gets hot (to avoid lumping).
- 6. Add celery salt, onion powder and salt, stir well.
- 7. Heat until just hot. Just before boil turn off heat.
- 8. Put into containers to freeze. Or into quart jars. Hot bath 20-30 minutes
- 9. To serve, slowly reheat in sauce pan with water, cream or milk to taste (in our house we use about 1/2 to 3/4 the quart jar of milk.)
People Who Like This Dish 4
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