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                       Tomato Soup I


                            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
                            parmesan cheese
                            toast

                            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.
                    


                      Fresh Tomato Soup

                            source: Woman's Day
                            September 1, 2001

                            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
                            chunky.

                    



                            Edit:

                            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.

                            Have fun!!



 

                      Like Cambell's Tomato Soup

                            original post by: Dreamz

                            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