Mountain Breeze Tomato Soup

This recipe is thick with tiny bits of tomato in the soup. As the name implies, it came from a book called Mountain Breeze Cooking.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 22  lbs tomatoes
• 1  bunch celery
• 10  medium onions
• 1 1⁄2 cups brown sugar
• 1⁄4 cup coarse salt
• 1  lb butter (not margarine)
• 2  cups flour
• 1  tablespoon white pepper
• 1  tablespoon garlic powder

Directions

1. Cook tomatoes, celery and onions for 2 or 3 hours until soft enough to be pressed through a cone sieve.
2. Add sugar, salt and butter.
3. Using a couple cups of soup mixture, stir into flour to make paste.
4. Add paste and seaoning back to mixture.
5. Bring to a boil, stirring often.
6. Ladle into sterile quart jars; cap and seal; water bath for 20 minutes.