I don’t know about you, but we usually have so many tomatoes that we don’t know what to do with all of them. We can lots of diced tomatoes, salsa, and pizza/spaghetti sauce and we still have leftover tomatoes. Last year, I was given this recipe by a friend who swore this was the best tomato soup and I truly have to agree. If you are into preserving tomatoes and love tomato soup, MAKE THIS! (That’s an order) It is truly delicious! ????
And come to think of it, I don’t know why you couldn’t cut this recipe in portions and make for an everyday meal to serve fresh. Or make it and freeze it in freezer bags if you don’t like to can. I’m telling you. You will LOVE it!
1/2 bushel of tomatoes
1 Bunch of Celery
1 Bunch of Parsley
2 Green Peppers
Cook all of the above until soft. Run through sieve. Put back on stove and add:
2 cups of sugar (I didn’t add this much at all…. so maybe add slowly and taste)
1/2 cup salt (same as sugar… go with what you prefer)
1/4 cup red pepper flakes
1 stick of butter (the recipe originally called for margarine but I used butter)
Cook the above to a boil. Then follow all steps for a water bath. Process 30 minutes.
This makes approximately 16 pints…. GIVE OR TAKE.
We like to serve this tomato soup with the traditional grilled cheese or sometimes a cheese quesadilla… when we are out of bread.
Thank you so much for stopping by the blog! I really appreciate it more than you will ever know. Let me know if you try this recipe and if you modify it any! I would love to know.
Buh bye, now!
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