Tomato Soup - Canned

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 2 cups chopped onions (i use food processor)
• 2 cups chopped celery (i use celery leaves only)
• 8 garlic cloves, finely chopped
• 1/2 cup butter
• 20 cups tomato juice
• 1 (13 ounce) can tomato paste
• 1 cup sugar
• 1/4 cup pickling salt
• 2 tablespoons dried basil
• 1 tablespoon dried thyme
• 1 teaspoon pepper
• 2 tablespoons tomatoes, basil and garlic seasoning (mrs. dash) (optional)

Recipe

• 1 to prepare juice.
• 2 place washed and quartered tomatoes (i use roma) in large blue roaster.
• 3 fill roaster 3/4 full with tomatoes.
• 4 place in oven and bake at 325°f for 75 minutes. stirring once.
• 5 let cool, slightly.
• 6 place the tomatoes through cone shaped strainer to remove the juice.
• 7 to prepare soup.
• 8 in a heavy stock pot over medium heat saute onions, celery and garlic in butter until transparent.
• 9 add tomato juice, tomato paste, sugar, pickling salt, basil, thyme, pepper and mrs. dash seasoning.
• 10 simmer 20 minutes. stirring occasionally.
• 11 add 1 teaspoons of lemon juice to each sterile quart sealer.
• 12 ladle soup into jars leaving 1/2 inch head space.
• 13 process in hot water bath 10 minutes. seal.
• 14 to serve soup.
• 15 pour 1 quart sealer into heavy sauce pan.
• 16 add 3 tablespoons chicken bouillon.
• 17 bring to a boil.
• 18 add any one of these, depending on taste.
• 19 1/3 cup whipping cream.
• 20 2/3 cup creammilk.
• 21 1 cup milk.
• 22 mix one of the above with 3 tablespoons flour.
• 23 add to tomato soup stirring constantly until thickened.
• 24 options.
• 25 add 1 cup cooked pasta.
• 26 add 1 cup chopped chicken.
• 27 add 1 cup cooked mixed vegetables.
• 28 add 1 cup cooked rice.
• 29 or any of the above combined.