Campbell's Type Tomato Soup to Can for Winter

Submitted by Sandy 0225

"This recipe tastes like campbells tomato soup basically and it's prepared the same way- mix it with 1/2 water or milk to serve. It doesn't seem like it should work, but it does. It HAS TO BE pressure canned, no water bath canning or it will probably kill you!"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Yields: 14 pints

ingredients

• 1⁄2 cup roughly chopped onion
• 2 celery ribs or 1/4 teaspoon celery seed
• 3 cups flour
• 1⁄4 cup salt
• 3⁄4 cup sugar
• 1⁄2 teaspoon pepper
• 7 quarts tomato puree, juice
• 1 teaspoon baking soda

directions

1. Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together because mixture will foam A LOT!
2. Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot.
3. In blender, put the chopped onion, celery, flour, sugar, salt and pepper. Remove 2-3 cups of the puree from your stockpot and add to the ingredients in the blender and process until smooth and thick. You may have to do this in two or three batches depending on the size of your blender. It doesn't matter if you add the flour and ingredients in equal proportions, just so it all gets blended together and is smooth.
4. Add the thick liquid from the blender to the remaining tomato puree in the stockpot.
5. Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly and it comes to a boil.
6. Remove from heat and stir in baking soda gradually. Mixture will foam and foam, using a wire whisk helps stir it up and dissipate the foam. Stir slowly until it quits foaming, it takes a little while.
7. Bring to a boil again, stirring constantly. Boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner.
8. To serve: mix in equal parts of soup and water or milk.
9. Do not double this recipe, it does not turn out right, but if you don't like working with such large batches, you can cut it in half to make it easier to work with. Also you can make the juice/puree, measure it out and freeze it in gallon milk jugs, leaving 2" headspace, and then thaw it out and make your soup in the winter.

Reviews

[leslieanne1982]

Followed the recipe to a t-except instead of blender, I used my blender stick wand and pureed it right in the pot. AMAZING-using it in place of campbells and loving it!!! Can't tell a difference when substituting this with campbell's in recipes!!!

 

[tumolt]

Sandy, Thanks for telling me about this at the farmer's market in Muncie. I found your posting, made it and my family loves it. It worked great, the directions were not changed at all and your right it taste just like Campbell Soup.

 

[coombspd]

Holy Moly! This was just what I was looking for and the taste hits the spot. How much easier could you make it and still have it taste like a little slice of tomato heaven. I have to admit that I did add some basil, fennel, and just 3 whole cloves. MMMMMMMMMMMMM!!!!

 

[Kendra Jeans Kitchen]

Sandy, This is great. We love soup and toasted cheese sandwiches when the temperature dips into the 30's. We enjoyed this delightful recipe. Thank you for posting. What comfort food! YUM

 

[justicejones]

Great recipe! Made it last year and my daughter reminded me that she wanted MORE this year as we sit looking at our mountains of tomatoes.