Homemade Tomato Soup

Serves: 5
Total Calories: 405
Yield: 12 jars


1 peck or 15 pounds ripe tomatoes
4 onions, chopped
6 to 8 whole cloves
4 teaspoons celery salt
3 bay leaves
1 cup margarine
1 1/4 cups all-purpose flour
1 cup sugar
7 teaspoons salt
1 teaspoon pepper
12 (1-pint) canning jars and lids, sterilized


Combine first 5 ingredients in a large soup kettle; bring to a boil over medium heat. Reduce heat; simmer for one hour. Remove from heat; run mixture through a food mill. Process until smooth. Pour mixture back into kettle; add margarine, stir until melted. Remove 4 cups mixture to blender; add remaining ingredients. Blend until smooth; pour back into kettle. Cook over medium heat, stirring often, for about 5 minutes. Spoon soup into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.

Tip: Keep all those garden fresh veggies fresh longer. Most veggies should be kept in the refrigerator with the exception of potatoes, sweet potatoes, onions and eggplant. Tomatoes will also keep their sun-ripened flavor best if stored on the counter, not in the refrigerator.

Nutritional Facts:

Serves: 5
Total Calories: 405
Calories from Fat: 128

This Homemade Tomato Soup recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

More Recipes from the Summer In the Country Cookbook:
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