A friend passed along her mother’s tomato soup recipe and I had to try it! Oh MY ~ this definitely gives Campbell’s a run for their money! Since I was canning this, the one thing that I did do differently was leave out the corn starch, I will add a little bit of that as I heat it up. Her original recipe added 3 tablespoons of corn starch along with the sugar and salt.
- 1 peck of tomatoes
- 1 stick of butter
- 2 bell peppers (diced)
- 2-3 onions (diced)
- 10 Tablespoons sugar
- 2 Tablespoons salt
Blanch, peel and core tomatoes. Cook tomatoes. Cook peppers and onions in saucepan with butter until tender. Add onions and peppers to the cooked tomatoes.
Cook together for 10 minutes. Add sugar and salt to the tomatoes and bring to a boil.
At this point I took a hand held submersion blender to my tomato mixture.
Depending on how thick or thin you like you soup you can strain it.
Put the tomato soup in hot, sterile jars, leaving 1/2 inch head space. Wipe the rims to ensure that there’s nothing to keep the lids from sealing. Place hot lids and rings on the sterile jars. Water Bath for 20 minutes.
Cold winter days….tomato soup…..grilled cheese sandwiches………..YUM!
Yields 10 – 12 pints based on how thick or thin you like your soup.