Recipe

Tomato Soup - Canned Recipe

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Ingredients

Directions

Step #1 TO PREPARE JUICE.
Step #2 Place washed & quartered tomatoes (I use Roma) in large blue roaster.
Step #3 Fill roaster 3/4 full with tomatoes.
Step #4 Place in oven & bake this at 325°F for 75 mins.
Step #5 Stirring once.
Step #6 Let cool, slightly.
Step #7 Place the tomatoes through cone shaped strainer to remove the juice.
Step #8 TO PREPARE SOUP.
Step #9 In a heavy stock pot over med-heat/flame saute onions in margarine until transparent.
Step #10 Add tomato juice, basil, tomato paste, sugar, pickling salt, thyme & pepper.
Step #11 Simmer 20 mins.
Step #12 Stirring every once in awhile.
Step #13 Add 1 tsps of lemon juice to each sterile quart sealer.
Step #14 Ladel soup into jars leaving 1/2 inch head space.
Step #15 Process in hot water bath 10 mins.
Step #16 SEAL.
Step #17 TO SERVE SOUP.
Step #18 Pour 1 quart sealer into heavy sauce pan.
Step #19 Add 3 tbsps chicken bouillon.
Step #20 Bring to a boil.
Step #21 Add any ONE of these, depending on taste.
Step #22 1/3 c whipping cream.
Step #23 2/3 c creammilk.
Step #24 1 c milk.
Step #25 Mix one of the above with 3 tbsps flour.
Step #26 Add to tomato soup stirring constantly until thickened.
Step #27 OPTIONS.
Step #28 Add 1 c cooked pasta.
Step #29 Add 1 c sliced chicken.
Step #30 Add 1 c cooked mixed vegetables.
Step #31 Add 1 c cooked rice.
Step #32 OR any of the above mixd.
Enjoy the Tomato Soup - Canned recipe