Tomato Soup

Here are two recipes. One recipe makes 12 pints and is a canning recipe while the other is a simple non-fat tomato soup for 4 servings.

Fresh Tomato Soup

soups, vegetables

3 medium tomatoes, peeled and quartered
1 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped celery (1 stalk)
1/2 can (6 oz) tomato paste
2 tablespoon fresh cilantro or basil
2 teaspoons instant bouillon granules
1 teaspoon sugar
dash hot pepper suace

IF DESIRED SEED TOMATOES. IN A LARGE SAUCEPAN COMBINE TOMATOES, WATER,
ONION, CELERY, TOMATO PASTE, CILANTRO OR BASIL, BOUILLON , SUGAR AND
PEPPER SAUCE IF DESIRED.

BRING TO A BOIL AND SIMMER COVERED ABOUT 20 MINUTES OR UNTIL CELERY AND
ONION ARE TENDER. PLACE HALF OF THE MIXTURE IN A BLENDER OR FOOD PROCESSOR
AND BLEND UNTIL SMOOTH. REPEAT WITH REMAINING MIXTURE. YOU CAN PUT THROUGH
A SIEVE IF DESIRED OR HEAT THROUGH IN A SAUCEPAN AS IS.

Yield: 4 SERVINGS


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Homemade Tomato Soup

soups

1 peck tomatoes (about 17 pounds)
2 medium onions
2 humgarian hot peppers
3 small bunches of celery
1 large bunch fresh parsley
1/2 cup coarse salt
1 cup brown sugar
1 cup all purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon black pepper
1/2 cup (1 stick) Butter

Core the tomatoes and chop them into coarsely. chop the onions, peppers,
celery and parsley coarsely and divide equally, along with the tomatoes ,
between two large kettles. Divide the salt between the two kettles. Cover,
bring to 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 boil , 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 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 minutes, counting the rime from
when the water reaches a rolling boil after the jars have been totally
immersed.

To serve mix a 11- ounce can cream of mushroom soup and 1 soup can of water
to every pint of tomato soup base. Heat and serve.

Yield: 12 pints