Tomato Soup - Canning recipe
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Yields:
-
6 pints
ingredients
- 4 quarts cored, peeled and chopped ripe tomatoes
- 3 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped red bell peppers
- 1 1⁄2 cups sliced carrots
- 2 teaspoons salt
- 1 teaspoon dried basil or 2 teaspoons fresh basil
- 1 bay leaf
directions
- In a large pot cook tomatoes until soft.
- Press through a food mill.
- In a saucepan combine all of the other veg and add enough water to just cover.
- Cook to tender, drain and put veg thru a food mill.
- Now combine the two puree's and add salt and herbs.
- Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
- Remove bay leaf.
- Ladle into clean hot jars leaving 1/2 inch head space.
- Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.
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Reviews
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This was a simple and tasty recipe. We tasted it and decided to Dr. it up a bit. We added 1 teaspoon of garlic powder, onion powder and cayenne and a squeeze of lemon. I can't wait to pop open a jar and serve it with a grilled cheese sandwich for a quick, comfort food meal. Thanks for posting the recipe.
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i am just making tomato soup right now have onions, peppers, chile peppers, celery & saw that you have added carrots so that is better than sugar so I wen to the garden & to a few but have to wait till it boils down before I add them sounds good to me will edit this later when it is done or tomorrow......
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This is a wonderful soup. I think the flavor is the best of any tomatoe soup I have ever had. Everybody who has had this thinks it puts the commercial soups to shame. I made one batch of this last year with our garden tomatoes. My husband said he could eat this everyday...no sugar, no milk, no butter:) Thank you.
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This is really a welcome recipe at our house. I was lucky enough to have a bit leftover from my first batch and got to sample the goods. It led to me making 3 more batches of the soup. This recipe was very simple and more importantly the end result is healthier and a better flavor than you could ever get out of a can. Because we watch our sodium I did reduce the amount of salt in the recipe with good results. Thank you DiB's for sharing the recipe.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois