I would really like to have a recipe for canning tomato soup. Does anybody out there have a good one to share? Thanks a million!

-- tammy harris (tlharriswv@cs.com), January 12, 2002

Answers

Response to recipe for tomato soup

I have a great tomato soup recipe, but I have never canned it. Do you still want it?

-- Marci (Marci@amazingrazefarm.com), January 12, 2002.

Response to recipe for tomato soup

Marci, I would love to have your recipe. Thanks! I realize it is a little early, but I am already thinking about what to can for next summer.

-- Tammy Harris (tlharriswv@cs.com), January 12, 2002.

Response to recipe for tomato soup

If its not too much trouble may I also have the recipe? I have only had "real" tomato soup once or twice and I can still remember how good it was. I'd like to try it myself. thanks tom

-- tom (wysfarm@yahoo.com), January 12, 2002.

Response to recipe for tomato soup

once I was given several gallons of juice drained from chopped tomatoes. I boiled it down to can. It was like bought canned tomato soup!

-- carol (kanogisdi@yahoo.com), January 12, 2002.

Response to recipe for tomato soup

I started off to make tomato sauce, but for some reason couldn't wait for it to thicken that day so canned it when it was still thin and runny. It is the best tomato soup! The recipe is: tomatoes and salt. I just peeled and boiled the tomatoes, strained them, cooked them more, added a little salt and then canned it for the same time you would tomato sauce. Better than campbells. Oh, I used really ripe tomatoes. I think this is part of the reason for the full- tomato flavor.

-- Rose Marie Wild (wintersongfarm@yahoo.com), January 12, 2002.

Response to recipe for tomato soup

This isn't a canned tomato soup recipe but uses your canned tomatoes. Place the amount of stewed tomatoes you want in a sauce pan and add a little baking soda (mom always used the end of the handle of the tablespoon, about 1/4 tsp). The baking soda nuturalizes the acid in tomatoes so milk will not curdle. Tomatoes will fuzz up, add as much milk as your taste desires and a little salt. This was a common evening meal for us on the farm and mom always served it over thick slices of homemade toasted bread. If you prefer to have tomatoes soup without seeds just put the stewed tomatoes thorugh a strainer. Sorry I don't have exact measurements, it's really an individual taste thing.

Now I'm hungry, guess I'll go break out a can of tomatoes.

-- Betsy K (betsyk@pathwaynet.com), January 12, 2002.

Response to recipe for tomato soup

Hi..

You can make a roue in large batches and freeze it in usable portions. I don't always practice what I preach. But I should.

A simple roue will thicken any soup or stew. It is so easy to make it in advance,

-- pc (pc@soupe.com), January 13, 2002.

Response to recipe for tomato soup

I use the same recipe as Betsy......it is really very wonderful and a nice way to use my canned tomatoes in the winter.

-- diane (gardiacaprines@yahoo.com), January 13, 2002.

I've got a great recipe for canned tomato soup--you'll never eat Campbell's again! Here it is: 1 1/2 gallons tomato juice, 1 bunch celery, 1 lg green pepper, 10 medium onions, --take about 1 1/2 quarts of the tomato juice and cook the other vegetables--chopped--until tender. Either run through a sieve or puree in a blender (in small amounts--the hot mixture will blow the lid off the blender if you fill it more than about half-full) Place all in a large pot, add 1 cup margarine. In a separate bowl mix together 1 cup flour, 2 cups sugar, 1/4 c salt, some black pepper, about 3 T parsley, and stir in enough of the tomato juice mixture( not too hot--it will curdle and lump if the juice is too hot) to the thickness of cream--whisk this back into the large pot of the juice, add a few bay leaves and bring to a good simmer, stirring to prevent sticking. Simmer 45 minutes, pack into quart jars, process in boiling water bath for 45 minutes or at 10 pounds pressure for 20 minutes. Tastes great and this makes about 7 quarts. The ingredients can be tampered with according to your family's tastes, but don't add a lot more low-acid vegetables because this will affect the processing time. Actually, this flavor mixture is really good, except the lady who gave me the recipe used 3 cups of sugar and I found it to be too sweet for us. Enjoy!

-- Denyelle Stroup (dedestroup@hotmail.com), January 17, 2002.