This is not a review, but an observation. It sounds good enough for 5 stars to me, but I have not tried it yet, but I hope to try it soon. What I am about to say is in no way intended as a criticism of the recipe, but a point of information only. Anyone planning to can it should be aware that, according to current USDA standards, the use of starches in home-canned products is not considered safe, even if processed in a pressure canner for 75 minutes. The butter is another problem, too. Freezing the soup as it is written is a safe option, or adding the butter and flour to thicken it after opening the jar is another. There are many many heirloom recipes which are no longer considered safe without some simple changes. For instance, today's tomatoes have been bred to be less acidic than the old time ones, so acid must be added to them in many recipes. There is a canning forum on RecipeZaar that is very helpful with recipes and safety issues for those who would like more information.
This appears to be an heirloom family recipe from the contributor's grandmother's time.
The guidelines have evolved over the years based on laboratory research. What once were perfectly acceptable canning practices and recipes might not be so anymore.
If you're following current USDA/NCHFP (US National Center for Home Food Preservation) recommendations for shelf-stable food storage safety (updated in 2009), they no longer recommend canning things with flour as a thickener. Likewise, butter and dairy products.
If you do decide to can this soup, I'd suggest you pressure can it. As one of the reviewers said, "This soup was extremely good...heaven in a bowl. Like another reviewer mentioned, I would NOT recommend canning this in a water bath...I canned it in a pressure cooker for 30 minutes at 10 pounds pressure."
I made this today and had some for supper. It was very good. I did the same amount of veggies, reduced the sugar by 1/4 (maybe even less next time) and cut the salt a bit as well. I was canning this so I didn't add the butter or flour. For supper I sprinkled with cheese and threw in 1/4 cup dried milk. The kids both seemed to love it. I just pureed everything in the food processor, cooked it, and pureed again. Good, quick and easy... I got a little over 7 quarts in the first batch.
Three yrs ago I went searching for a tomato soup recipe to can for my husband and stumbled across the best recipe ever!! This yr I lost the recipe and had to once again go searching. Thank you so much for sharing the goodness. :) I particularly do not like to add the baking soda; I think it makes it go flat. Other than that, it is by far the best recipe for tomato soup. That is saying alot coming from someone not too keen on tomato soup. Three yrs in counting...
I have always used organic home-grown & canned tomatoes to whip up soup in the winter but decided this year's bumper's crop contributed enough fruit to can homemade soup as well. I had a 5 gallon pot of tomatoes cooked down into sauce already so I used 20c. of that with 6 stalks of garden celery and 5 smallish onions. I added a 1/2 tsp. ground cloves (which does something lovely to the overall flavor.) I heated everything until the veggies were soft, then used the immersion blender to puree. No thickener needed as the sauce was already a good consistency. Processed at 10 lbs. for 30 minutes. Yielded 12 (12 oz.) jars which filled the canner with enough left (4 c.) for dinner. I will add milk (about 1/2 c.) to the soup when heating for a bisque style dish. Delish!!!
UNBELIEVABLE! I got talked into making soup with some of our bounty of tomatoes. I found this recipe and became an instant hero! I'm not a tomato soup eater but didn't mind this...the ones who like tomato soup swear it's the best they ever had. Good thing it's easy to make is all I can say because it appears that I will be making it for as long as I'm growing tomatoes. Most thought it was good as is - without adding milk - although I add a little just to make it go farther. Thank you for making me look good!!
Oh My Goodness....what an awesome and easy recipe. Have had an abundance of tomatoes this yr. Husband just got home and has not stopped raving about this recipe. Can't wait to share it with friends and to make another batch!
This is the exact same recipe that I received from my Grandmother. It is called Regal Tomato Soup in the family cookbook which we put together in the late 70's.. Gramma was a recipe clipper from the paper, most likely where she found it. It is, by far, the most delicious tomato soup I have ever had. The only change that I found, we cooked the onion and celery in the pressure cooker and then put it through a strainer. Much faster.
I made 11 quarts tonight and its yummy!! I followed the directions exactly as written and great luck with it.. I had no lumps and the taste is fantastic!!! I used a crank style strainer and it worked great....Just shove the maters in there and viola' out comes the skin...Thanks so much WJKing...you are right! this is going to be hard to beat!! I havent tasted any better!!..Thanks so much for sharing, this will go in my canning cookbook to use every year...
This soup was extremely good...heaven in a bowl. Like another reviewer mentioned, I would NOT recommend canning this in a water bath...I canned it in a pressure cooker for 30 minutes at 10 pounds pressure.