Homemade Tomato Soup

Cold weather has arrived making us hungry for a bowl of soup! Today Nana shares a yummy homemade tomato version. Inexpensive and delicious! Enjoy!

This could be called Senior Citizen Soup! It is similar to Campbell’s, but our grandchildren have discriminating taste buds and picked it out as different right away!

We pick our ripe tomatoes during the summer, wash them, take off the stem and bud end and any blemish, put them in a plastic freezer bag & freeze to use in the fall & winter.

You can use them in any recipe that calls for cooked tomatoes. The skins literally slip off when thawed.

We were telling our friends about our “stash” of tomatoes and they shared this recipe.

Serve with a grilled cheese sandwich. Sprinkle some cilantro or basil on top for a “fresh” taste or skip the grilled cheese sandwich and sprinkle with shredded cheddar cheese. Yum!

Tomato Soup
From Alice Jones’ Kitchen

15 Washed & Cored Tomatoes; start cooking and bring to a boil.
5 to 6 Onions, diced
1 Red Pepper, diced
1 Green Pepper, diced
7-8 Stalks Celery, diced

Put the diced veggies in a separate pan. Cook until soft and onions are transparent.

Put them in a blender. (Use some of the juice from the tomatoes to help with the blending process.)

When tomatoes have come to a boil put through a colander. Put the juice back in the larger pan and bring to a light boil. Add ½ Cup of butter. Add blended veggie mixture.

In a separate dish mix:

¼ Cup Salt
1 Cup Flour
1 Cup Sugar

Put about a cup of the liquid soup in blender and add the mixed dry ingredients. Blend.

Add this mixture to the soup and continue to cook to a light boil.

Put into hot jars. Seal. Process in hot water bath 25 min for pints & 35 min for quarts.

(I use my pressure canner and process 1 minute @ 15 pounds)

This makes about 12 pints or 6 quarts.

You can serve as is by heating or add 1 cup of milk for a cream of tomato soup.

Until next time,

Nana