Posted By: Stephanie
Happy Friday! Today I thought I would share with you a great tomato soup recipe that you can use to can some of those tomatoes that you have grown and aren't sure what you're going to do with. If you're anything like us, you plant WAY more tomatoes then you really need just because they are SO good! My mother in law loves this recipe and makes sure she puts up many jars of this yearly.
20lbs tomatoes peeled and smashed, cook and stir until mushy (about 30-40 minutes)
*We have a Vitamix so we skip that step and just throw them in there with the skin, such a time saver!*
In a separate pan:
4 C finely chopped onions
2 bunches finely chopped celery and leaves
4 C grated zucchini
1 bunch fresh parsley chopped
2-3 bay leaves (optional, take our prior to putting in jars)
Boil together while tomatoes are cooking
When tomatoes are cooked add the cooked vegetable mixture.
Melt butter and add the flour stirring constantly. When smooth add the salt, pepper and sugar.
1 1/4 C flour
4 cubes real butter
3 tbs salt
2 tsp pepper
2 C sugar (you can use less)
Slowly add to the tomato mixture stirring constantly; bring to a boil - mixture will be thick.
Fill jars; leave 1" head space.
Cold water bath for 45 minutes
This makes about 12-15 quarts.
Of course if you don't have that many tomatoes you can always make a 1/2 batch.
Have a great weekend!
This recipe has been linked to Take it on Tuesday.