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.
|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