One of my favorite things to bottle has always been tomato soup. In the past I have used the recipe found HERE and I really love it! It is packed with vegetables, spies, and all sorts of yumminess. Unfortunately my kids don’t love it and always recommend we open a can of Campbells. In an effort to find something more to the liking of my children I started using this recipe; it is simple but packed with flavor.
Creamy Tomato Soup Bottled
6 Onions, chopped
1 Bunch Celery, chopped
25 – 30 Cups puréed tomatoes, Peelings and seeds removed
1 Cup Sugar
¼ Cup Salt
1 Cup Butter
1 Cup Flour
1- Blend tomatoes in a food mill or blender until smooth. (I use a food strainer with the sauce attachment, it removes all skins and seeds for me!)
2- Heat chopped onions and celery in a LARGE saucepan, covered with water. Allow to simmer 20-30 minutes, or until tender.
3- Add tomatoes to onions and celery. Using an immersion blender, or a regular blender (in batches), blend onions and celery with tomatoes until smooth. Allow to simmer 10 minutes to combine well.
4- In a small saucepan combine butter and flour until smooth.
5- Remove tomatoes from heat. Add butter mixture to tomatoes and mix well (I used my immersion blender again to eliminate any flour lumps).
6- Ladle HOT soup into jars and attach 2 piece canning lids.
7- Process bottles in a pressure canner for 35 minutes.(For more information on pressure canning click HERE