HOMEMADE TOMATO SOUP
Provided by Melinda Donley
Number Of Ingredients 8
Steps:
- Wash, cut up and blend tomatoes in blender. Also blend onions and celery and add to the blended tomatoes. Put in large stock pot. Add spices and seasonings. Bring to a boil and stir often. Ladle into warm canning jars. Process in a water bath canner for 35 minutes (pints) or 40 minutes (quarts). Enjoy!!
EASY THREE-INGREDIENT TOMATO SOUP
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Provided by Adam and Joanne Gallagher
Categories Dinner, Soup
Time 45m
Yield Makes 2 generous servings
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in a Dutch oven or large saucepan.
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Nutrition Facts : ServingSize Half of the recipe, Calories 348, Fat 24.9g, SaturatedFat 14.8g, Cholesterol 61mg, Sodium 1485.4mg, Carbohydrate 29.6g, Fiber 4.5g, Sugar 15.4g, Protein 7.8g
MOM'S BEST TOMATO SOUP CANNING RECIPE
My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!
Provided by WJKing
Categories Vegetable
Time 1h50m
Yield 8-10 quarts
Number Of Ingredients 7
Steps:
- Chop onion& celery.
- Place in large kettle w/ just enough water to keep them from burning.
- While this simmers, cut tomatoes (remove stems if not using strainer).
- Add to kettle& cook until tender.
- Place this all through Victorio strainer (or similar).
- Return to kettle.
- Add sugar& salt.
- Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
- Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
- Stir well.
- Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
- Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
- Ladle into jars& close securely with lids.
- Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
- Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
- .
Nutrition Facts : Calories 529.3, Fat 24.8, SaturatedFat 14.9, Cholesterol 61, Sodium 3827.1, Carbohydrate 74.4, Fiber 11.4, Sugar 48.5, Protein 9.5
EASY TOMATO SOUP RECIPE FOR CANNING
This home canned tomato soup recipe is easy to make and kid friendly. The soup is condensed, so it takes up less storage space in the pantry. If you don't have a pressure canner, you can also freeze the soup.
Provided by Laurie Neverman
Categories Soup
Time 4h20m
Number Of Ingredients 9
Steps:
- Place tomatoes, celery, onion, parsley and bay leaves in a large stainless steel pot. Cook gently, uncovered, until tender, stirring as needed. I aim to reduce the volume roughly by half, or until it starts to thicken.
- Press through a food strainer or sieve into a large stainless steel or enameled cast iron saucepan. Set aside 2 cups of puree to cool.
- Whisk together Clear Gel and cooled tomato puree to form a slurry.
- Bring soup back to a boil and stir in the Clear Gel slurry. Continue to boil for two minutes, until it thickens. Add salt, pepper and sugar (if desired). Soup will not resemble commercial soup concentrate. Instead, it will look like a slightly too thick tomato soup.
- Ladle into pint or half pint jars and fill to 1" headspace. Wipe rims and seat two piece caps.
- Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.
- When ready to serve the canned tomato soup, just heat with equal amount of liquid such as milk, water or chicken broth.
- Makes around 4 pints.
Nutrition Facts : ServingSize 1 cup, Calories 169 calories, Sugar 19.6 g, Sodium 911.4 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 38.7 g, Fiber 6.6 g, Protein 4.7 g, Cholesterol 0 mg
TOMATO SOUP
This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious lunch, and pairs perfectly with our Grilled Cheese recipe.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
- Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
- Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GARDEN TOMATO SOUP-CANNING
Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.
Provided by Sharon123
Categories Vegetable
Time 1h20m
Yield 6-7 quarts
Number Of Ingredients 15
Steps:
- Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
- Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
- If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
- Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
- Yield: 6-7 quarts, depending on size of tomatoes.
CANNING TOMATO SOUP BASE
Follow this step by step tutorial to learn how to can tomato soup.
Provided by Sarah Cook - Sustainable Cooks
Categories Canning
Time 1h15m
Number Of Ingredients 2
Steps:
- Rinse the tomatoes and cut in half, or quarters for larger tomatoes.
- Add a strainer/colander to a large bowl.
- Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
- Wash your lids with hot soapy water and place them in a clean bowl for now.
- Add the tomatoes to a pot of boiling water and parboil them until you see the skins start to come off one of the tomatoes (about 1-2 minutes).
- Use a slotted spoon and remove the tomatoes and place in the strainer.
- Run the tomatoes through a food mill to remove the seeds and skins.
- Transfer the tomato puree to a pot over low heat or a crockpot set to low. Keep warm until ready to can.
- Add 3 quarts of water to your pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
- Add lemon juice or citric acid to your canning jars.Quarts: 2 tbsp lemon juice OR 1/2 tsp citric acid. Salt (optional) 1 tspPints: 1 tbsp lemon juice OR 1/4 tsp citric acid. Salt (optional) 1/2 tsp
- Place a funnel on a canning jar and ladle in the warm tomato puree, leaving 1 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
- Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
- Use a wet clean rag and wipe the rim of the jars to make sure they are free of any food.
- Place a clean new lid on the jar. Add a ring, and tighten to fingertip tight.
- Using canning tongs, gently place the jars in the canner. Lock the lid. Soon, steam will start coming through the vent pipe.
- Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top. (see photos in post above to see this in action)
- Pretty soon, the air vent will pop up. That is a sign that you're starting to build pressure inside the canner. Tomato soup need to be pressure canned at 11 pounds of pressure for 15 minutes for both pints and quarts. (see time chart in post for adjusted times for elevation and water bath canning).
- When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You'll likely need to adjust the temp on the burner a few times depending on your stove.
- When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive "click" of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is crazy hot).
- Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 12 hours.
- After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
- Complete steps 1-8 above.
- Fill your canner so that there will be 2 inches of water over the tallest jar that you are canning. Set it on a large burner set to high.
- Complete steps 10-14 above.
- When the water has reached a rolling boil, place the jars in the canner and place the lid on top. Process pints for 35 minutes or quarts for 40 minutes.
- When the time is up, remove the canner from the burner and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
- Place on a towel where they can sit undisturbed for 12 hours.
Nutrition Facts : ServingSize 0.5 cup, Calories 83 kcal, Carbohydrate 18 g, Protein 4 g, Sodium 22 mg, Fiber 5 g, Sugar 12 g
TOMATO SOUP (WITH CANNED TOMATOES)
How to cook tomato soup using canned tomatoes.
Provided by Love Food Not Cooking
Categories Soups and stews
Time 25m
Number Of Ingredients 8
Steps:
- Dice onion.
- Heat butter in a large pan over a medium heat.
- Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
- Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
- Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
- Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
- Remove from heat and blend to desired consistency with an immersion blender.
- Gradually stir in the cream (see note below), and season to taste with salt.
- Serve with crusty bread, or a grilled cheese sandwich.
Nutrition Facts : Calories 393 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Fiber 11 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 303 grams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CANNED TOMATO SOUP
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 13h15m
Yield 32
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 17.2 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 104.1 mg, Sugar 11.4 g
CANNED TOMATO SOUP
I Love to can, and I went to the Depot and saw that there were tomatoes on sale .50 cents a pound, I just had to buy 100 lbs, that's right!! 100 pounds!! LOL, my poor hubby thought I was crazy, until he saw the result of my madness :) I use Tomato soup in almost everything I cook, and its almost $1.75 a can these days and it's...
Provided by Elizabeth Lancaster
Categories Other Sauces
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. In a very large soup pot, sauté the chopped onions and celery in the 1/2 cup of water till tender. Watch that the pieces don't start to burn. After about 10 minutes, add the chopped garlic and cook another 3 minutes. If needed, add a small amount of water to keep it all from sticking.
- 2. Now you can do what you will, but I prefer the food possessor! I pureed my tomatoes with the basil at the same time BEFORE cooking, and then added them to the celery,onion,garlic mix! (IF YOU ARE GOING TO USE THE FOOD PROCESSOR,JUMP TO STEP #5) OTHERWISE PROCEED WITH #3
- 3. Otherwise chop all the tomatoes and add basil (if using), stir well, and cover. Cook on medium until the tomatoes are tender (about an hour). **************************************************** Scoop out about 2 cups of the tomatoes into the colander and, using the back of a large slotted spoon (works best), press down on the tomatoes so that the juice runs down through the colander into the bowl below. Keep doing this until you've pressed all the juice out of the tomatoes. What you're doing is a) collecting juice and b) getting rid of all the skins, which have a very unappealing texture if left in the soup. Now that you have a giant bowl full of tomato juice, put it all back into your soup potand cook over medium heat for a few minutes to heat back up. Take about a cup of the juice and pour it over the butter/flour mixture in your other bowl. Stir well to smooth it out into a creamy paste. Then pour that butter/flour/soup mixture into the big soup pot with all the rest of the juice, and stir well. Cook for ten minutes.
- 4. At the end of the cooking time, taste and add 1 to 2 TBSP of sugar to smooth out the taste.
- 5. (IF YOU PROCESSED YOUR BASE FOLLOW THESE STEPS) Cook on medium for about an hour. **************************************************** At the end of the cooking time, taste and add 1 to 2 TBSP of sugar to smooth out the taste. **************************************************** Place all of the cooked tomato soup back into the processor and blend until smooth,Now that you have a giant bowl full of tomato juice, put it all back into your soup pot and cook over medium heat for a few minutes to heat back up. Take about a cup of the juice and pour it over the butter/flour mixture in your other bowl. Stir well to smooth it out into a creamy paste. Then pour that butter/flour/soup mixture into the big soup pot with all the rest of the juice, and stir well. Cook for ten minutes.
- 6. At this point, you have soup base. You can cool it and store it in freezer bags, or you can can it in a water bath(dont add milk yet) , or you can serve it up on the spot. Whichever way you go, when it comes time to cook and serve the soup, just mix two parts soup base to one part milk.
- 7. If canning........ DON'T ADD MILK YET!!!!! Sterilizing your jars and rings, there are many ways to do this, here is a selection you can choose from, I do mine in the dishwasher ! Much faster! Dishwasher Method This method is great if you're short on time. Wash the jars in the dishwasher and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed. Stove Top Method 1.Place your jars in a canner right side up. 2.Then, fill the canner with water, stopping an inch above the jars. 3.Bring the water to a boil and continue boiling for 10 minutes. 4.Reduce the heat and keep the jars in the hot water until you're ready to fill them. Tips: If you live above 1,000 feet in altitude, add one minute of boiling time for each 1,000 foot increase in elevation. Oven Method 1.Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar's height. 2.Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you're reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven. 3.Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that's OK, but 10 minutes at that temperature is all you need. 4.Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you're ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven.
- 8. in a small sauce pan boil about 2 c of water and remove from heat, place your lids in this water and leave until ready to seal your jars Clean rims of the jars with a hot,clean cloth or coffee filter.
- 9. Fill jars, leaving 1/2-inch headspace. Adjust lids and process jars.
- 10. Put in canner & process 30 minutes (start timing when it's at a 'rolling' boil). Remove and set them upright on a towel to set for 12 hours. LEAVE THE RINGS ON, YOU WILL HEAR POPPING NOISES, THIS IS WHAT YOU WANT TO HEAR!!! ONCE JARS HAVE SET FOR NO MORE THAN 12 HOURS, (VERY IMPORTANT) REMOVE THE RINGS, THIS IS THE ONLY WAY TO EVER KNOW IF YOUR JARS SEALED PROPERLY,OTHERWISE YOU WONT KNOW YOUR FOOD IS SPOILED UNTIL YOU SMELL SOMETHING HORRID IN THE CUPBOARDS! TRUST ME!!!
- 11. Don't forget to date your jars and use within 3 years!! Enjoy!
- 12. Some people say this isn't long enough in a canner, some people say you should only pressure can this recipe. I'm happy with it and am quite comfortable making it and processing it in this way. If you're uncomfortable with this method use whatever canning method you're comfortable with.The USDA has new recommendations and you can choose which is best for you,pressure canning,water bath and gives new timings of each method to choose from!
More about "tomato soup for canning food"
THE BEST TOMATO CANNING RECIPES FOR ALL OF THOSE …
From oldworldgardenfarms.com
Estimated Reading Time 3 mins
CANNING TOMATO SOUP RECIPE - CREATIVE HOMEMAKING
From creativehomemaking.com
5/5 (5)Estimated Reading Time 2 mins
TOMATO SOUP CONCENTRATE FOR CANNING – FOOD IN JARS
From foodinjars.com
10 BEST TOMATO SOUP WITH CANNED TOMATOES RECIPES - YUMMLY
BERNARDIN HOME CANNING: BECAUSE YOU CAN: SPICED …
From bernardin.ca
HOW TO MAKE HOME AND CAN TOMATO SOUP OR TOMATO …
From pickyourown.org
BEST HOMEMADE TOMATO SOUP RECIPE (YOU'LL NEVER GO BACK TO ...
From anoregoncottage.com
4.6/5 (49)Total Time 30 minsCategory SoupsPublished 2018-02-14
- Melt the butter in a 4-quart saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
- Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
SPICY TOMATO VEGETABLE SOUP - HEALTHY CANNING
From healthycanning.com
4.8/5 (4)Total Time 2 hrs 15 minsCategory SoupPublished 2016-10-21
CANNED TOMATO SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Cuisine North AmericanTotal Time 2 hrs 50 minsCategory Main Course, Preserves, SoupPublished 2020-09-14
- Wash tomatoes well. Remove core and half each tomato lengthwise. Place tomatoes cut side down onto a rimmed baking sheet. Pack the tomatoes tightly, but do not overlap. Broil until skin has charred and blackened. Remove from oven and allow to cool for 3-5 minutes. Use metal tongs to pull off the charred skins and discard. Transfer tomatoes to large soup pot. You will need to do these in batches until all tomatoes have been peeled.
HOMEMADE CANNED TOMATO SOUP RECIPE (VIDEO) - FAITHFULLY ...
From faithfullyglutenfree.com
4.8/5 (8)Category Canning
- Put chopped tomato into a large stock pot. Mash them with a potato masher to extract some of the juice. Begin to heat the tomatoes on a low-medium temperature while you prepare the rest of the vegetables.
- Add the rest of the ingredients to the tomatoes, and bring the mixture up to a boil over medium - medium/high heat, stirring often, being careful not to burn.
- Once ingredients have come to a boil, reduce heat and allow the vegetables to slowly boil for another 2 hours, or until the vegetables are all very soft.
VINE-FRESH TOMATO SOUP - HEALTHY CANNING
From healthycanning.com
3.7/5 (108)Total Time 2 hrs 20 minsCategory SoupPublished 2017-09-06
CANNED TOMATO SOUP RECIPE: A DELICIOUS SOUP MADE TO …
From diynatural.com
5/5 (10)Uploaded 2019-09-18Category Dinner, LunchPublished 2021-07-19
- Quarter tomatoes and dice the onion. Place them in a large soup pot along with ½ cup of water. Cook, uncovered, for 30 min - 1 hour, stirring occasionally, until tomatoes are very soft.
- Remove tomatoes from the heat and let them cool slightly. Working in batches, transfer the warm tomatoes to a food processor, blender, or food mill to puree. If desired, press the tomato puree through a fine-mesh sieve to remove any seeds and skins.
- Pour the smooth tomato puree back into the large soup pot. (Using a very wide-bottomed pot will give you more surface area as you reduce tomatoes, making the process take less time.)
EASY TOMATO SOUP RECIPE (FOR CANNING)
From hillsborough-homesteading.com
5/5 (2)Total Time 2 hrs 20 minsEstimated Reading Time 2 minsPublished 2020-10-20
- Add the garlic, tomatoes and simmer, covered for 30-40 minutes. Stir often to prevent scorching.
BEST TOMATO SOUP FOR CANNING – COOKING WITH KIDS RECIPE ...
From littlespoonsandspice.com
Servings 32Total Time 2 hrs 45 minsEstimated Reading Time 3 minsPublished 2018-08-27
- Wash and prepare produce. Tomatoes de-stemmed and halved, onion peeled and quartered, celery cut in half lengthwise.
- Add tomatoes, onion, celery, salt and basil to large stockpot. You may even need two pots to start and combine to one pot after it cooks down (we usually tend to do this). Bring mixture to boil and simmer for 1.5 to 2 hours, stirring every 15 minutes.
- Remove tomato mixture from heat. Pour through a food mill to remove the peelings, seeds and large pieces of onion, celery and basil. Discard or compost seeds, peeling and large pieces.
11 DELICIOUS DISHES YOU CAN MAKE WITH A CAN OF TOMATO SOUP
From wisebread.com
- Quick Creole. This one comes from Campbell's Cookbook, published in 1969. Saute one chopped green pepper, one onion, and one minced clove of garlic in a skillet until tender.
- Mexican Marvel. Prepare soup using milk rather than water. Place a handful of tortilla chips in a soup bowl. Sprinkle generously with shredded pepperjack cheese; top with hot soup and a dollop of sour cream.
- Mom's Layered Dinner. This feeds a lot of hungry teenagers. You'll need a large, covered skillet. Ingredients. 3 large russet potatoes, peeled and sliced into ¼ inch slices.
HOW TO MAKE TOMATO BISQUE SOUP FROM CANNED TOMATO SOUP
From familycuisine.net
User Interaction Count 703
20 BEST TOMATO SOUP RECIPES | EASY TOMATO SOUP RECIPE ...
From foodnetwork.com
Author By
SAFELY CANNING SOUP AT HOME FOR PREPAREDNESS AND ...
From schneiderpeeps.com
Reviews 3Estimated Reading Time 8 mins
CAN YOU MAKE SPAGHETTI WITH TOMATO SOUP? – FOOD & DRINK
From smallscreennetwork.com
HOME CANNING TOMATO SOUP RECIPES RECIPES ALL YOU NEED …
From stevehacks.com
10 BEST HOMEMADE TOMATO SOUP WITH CANNED TOMATOES RECIPES ...
TOMATO SOUP CANNING RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOMATO SOUP RECIPES | ALLRECIPES
From allrecipes.com
EASY TOMATO SOUP RECIPE FOR CANNING - FOOD NEWS
From foodnewsnews.com
TOMATO SOUP FOR CANNING - RECIPE | COOKS.COM
From cooks.com
MOM'S BEST TOMATO SOUP CANNING RECIPE RECIPE - FOOD.COM ...
From pinterest.ca
ROASTED TOMATO SOUP FOR CANNING - CREATE THE MOST AMAZING ...
From recipeshappy.com
EASY TOMATO CANNING RECIPES – FOOD JAMAICAN SOUP
From food.jamaicansoup.com
TOMATO SOUP - CANNING AND COOKING AT HOME
From canningandcookingathome.com
VEGETABLE SOUP RECIPES WITH TOMATOES - THERESCIPES.INFO
From therecipes.info
HOMEMADE TOMATO SOUP RECIPE WITH VERMICELLI
From simplestdishes.com
CAN I MAKE TOMATO SOUP FROM FROZEN TOMATOES? – FOOD & DRINK
From smallscreennetwork.com
TOMATO SOUP CAN SIZE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CANNING TOMATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATO SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CANNING RECIPE TOMATO SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BALL CANNING TOMATO SOUP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love