Tomato Soup II recipe

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Ingredients

14 quarts ripe tomatoes, chopped
7 onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
3 bay leaves
¼ cup salt
⅜ cup white sugar
2 teaspoons seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic salt

Nutrition Info

138.7 calories
carbohydrate: 23.9 g
cholesterol: : -
fat: 4.3 g
fiber: 3 g
protein: 3.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 797.3 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.

  2. Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.

Recipe Yield

13 quarts

Recipe Note

This recipe has been in my family for years, the tomato soup is great, plus it can double as juice, so you can use it in many dishes all winter. Serve it as is, freeze it or can it!

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