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Fresh Tomato Soup

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
795 min
SERVINGS
32 servings
Lunch
Fresh Tomato Soup
Ingredients
  • 8 quarts fresh tomatoes, chopped
  • 1 bunch celery, chopped
  • 3 onions, chopped
  • 4 cups water, or as needed
  • 1 cup white sugar
  • 1/4 cup salt
  • 1 cup butter, softened
  • 1 cup all-purpose flour
  • 2 cups chilled tomato juice
Instructions
1
Start by adding sliced tomatoes, chopped celery, and diced onions to a large cooking vessel.
2
Add enough water to the pot just enough to cover the vegetables, then place it on high heat and bring to a rolling boil.
3
Once boiling, reduce the heat and let simmer for 20-30 minutes or until the tomatoes are tender.
4
Strain the mixture through a fine-mesh sieve or food mill, discarding the solids and returning the liquid to the pot.
5
Add a small amount of sugar and salt to the mixture and stir until dissolved.
6
Next, combine softened butter and all-purpose flour in a food processor or blender until smooth.
7
Add the tomato juice to the mixture and blend until well combined, then pour it into the pot with the liquid.
8
Heat the mixture over medium heat, stirring constantly, until the soup is hot and the flavors have melded together.
9
Prepare the canning equipment by submerging jars, lids, and rings in boiling water for at least 5 minutes to sterilize them.
10
Fill the hot, sterilized jars with the tomato soup mixture, leaving about 1/4 inch of space at the top.
11
Use a utensil to remove any air bubbles from the jar, then wipe the rim with a damp cloth to remove any residue.
12
Place the lids on top of the jars and screw them tightly in place.
13
To can the tomato soup, fill a large stockpot halfway with water and bring it to a boil.
14
Lower the jars into the boiling water using a canning holder, leaving about 2 inches between each jar.
15
Add more boiling water to cover the jars by at least 1 inch, then place a lid on top of the pot and process for 20-30 minutes.
16
Remove the jars from the stockpot and let them cool on a cloth-covered surface, away from drafts.
17
Check that the lids are sealed by pressing in the center of each lid; if it doesn't move, the jar is sealed.
18
Store the sealed jars in a cool, dark area and wait at least 12 hours before opening.