Tomato soup is one of my favorite things to bottle! During the winter I love to eat soup, especially tomato soup. This homemade recipe is incredible and filled with more vegetables than you would typically eat in a week! I like to add some cooked cheese tortellini just before serving for an even more filling meal.
Bottled Tomato Soup
| 1/2 bushel tomatoes (~26 lbs) or aprox 48-50 Cups, pureed | ½ Cup Chopped Parsley |
| 1 bunch celery | 2 Tbsp Minced Garlic |
| 4-6 onions | 4 Green peppers |
| 2 Cups Carrots | 2 Red peppers |
| ½ Cup Chopped Basil | 2 Cups eggplant (Optional) |
Cut up all veggies and put in a large pot. Cook over medium heat for 1 hour. Then blend in a blender and strain thoroughly.
The original recipe suggests adding all vegetables, including tomatoes, and simmering for 1 hour before blending. However, it is nearly impossible to blend a hot liquid because the steam will make the lid pop off (my immersion blender doesn’t blend well enough). I prefer to sauté the vegetables (minus the tomatoes) until tender and then allow them to cool a bit. I then blend them with the already puréed, cold tomatoes. After everything is well blended I return to a large pot and bring to a simmer.
Combine 1 ½ cups butter and 1 cup flour over low heat till smooth.
Add strained tomato mixture to butter/flour mixture.
Add:
| 1/4 Cup salt, | 1 1/2 Cups sugar |
| 1 1/2 Tbsp pepper |
Pour into prepared quart jars and process in a pressure canner for 35 min. (for more information on pressure canning click HERE)
Makes about 14 quarts
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