2 TB butter
1 stalk celery
1 small carrot, chopped
1 small onion, chopped
2 TB flour
1 qt. tomatoes, undrained
1 stalk of parsley
small sprig of basil
1 TB sugar
1/ 4 tsp pepper
pinch of cayenne
light cream or half n half-to taste
Saute celery, carrot and onion in butter till soft. Sprinkle with flour
let cook 1 minute. Add tomatoes
with juice, parsley, basil, sugar, salt, pepper and cayenne. Cook on med/high heat till thickened slightly.
Puree in blender if desired. Stir in cream and heat until just hot, DO NOT BOIL. Serve with parmesan
cheese, and toast.
1 TB oil
1 cup coarsely chopped onion
1 TB minced garlic
3 lb. ripe tomatoes, cored and coarsley chopped (7 cups)
1 1/4 tsp salt
1/2 tsp pepper
Heat oil in 4 qt. saucepan over med. heat. Add onion and garlic; saute
3 to 4 minutes. Stir in tomatoes,
salt and pepper. Bring to a boil; reduce heat, cover and simmer stirring
occasionally, 15 minutes or until tomatoes are very soft.
When cool enough to handle, pulse in small batches in a food processor
or blender until still slightly
I would can the tomato soup(without the cream, of course) in quarts for
15 minutes at 10 lbs.
pressure. (This is probably cause for arugument ) Better yet, I would freeze it, without the cream. I
rather like the first recipe better than the second. The second reminds me of a marinara sauce.
Like Campbells Tomato Soup
1/2cup chopped onion
1 1/2cup oleo
2 1/4cup flour
1/4 cup salt
3/4 cup sugar
1 1/2teaspoon pepper
7 to 8 quart tomato juice
Saute onion in oleo.Stir flour,salt sugar and pepper.Cook
until smooth and bubbly,stirring constanly.Remove from heat
gradually stir in tomato juice.Bring to a boil,stirring constanly. Boil 1 minfill jars and procces for 30min.
To Serve mix in equal amounts of milk
this recipe is from an Amish cook book I got in Shipshewana Indiana
I hope you like it