Canned Tomato Soup

Tomato soup is awesome and versatile.  And made much better by dunking a grilled cheese sammich into it.  This recipe is quite large.  I would suggest reducing it to ¼ of the original amounts of everything, so that you can try the recipe and not have to worry about canning 14 gallons of soup (not sure how many it actually makes, but it’s a lot).  I would experiment with freezing it as well.  I definitely will be attempting this at fall.

Canned Tomato Soup

14 quarts tomatoes

14 stalks celery

14 stalks parsley

14 good sized onions

14 bay leaves

20 whole cloves

Boil these ingredients together until soft and strain through a sieve or run through a food mill.


14 tablespoons butter, softened and blended with

14 tablespoons flour

8 tablespoons salt

16 tablespoons sugar

4 teaspoons paprika


Cook until as thick as desired and can while hot.  You can add a little milk and a pinch of soda when using to change the flavor. (I have no idea what the soda would do for changing the flavor).  Experiment with a variety of tomatoes!


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