Tomato Soup
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I have a recipe in the canning section for making large batches of tomato soup from fresh tomatoes. This is a recipe to make a meal of tomato soup from one quart of Tomato Sauce.
Ingredients
- 1 quart of Tomato Sauce
- ½ Tbsp butter
- ½ Tbsp olive oil
- ½ cup chopped celery (1 stalk)
- ½ cup chopped onion (1/2 small onion)
- 1 clove garlic chopped
- Parsley to taste (start with 1 Tbsp dry or 3 Tbsp fresh)
- Basil to taste (start with 1 Tbsp dry or 3 Tbsp fresh)
- 1 Bay leaf
- 2 Tbsp white rice
- 1/2 Tbsp canning salt
- 1 Tbsp sugar
- 1 Tbsp brown sugar
Instructions
- Rough chop the celery and onions
- Preheat the stockpot and add the oil and melt the butter.
- Add the celery and onions and sweat them on medium heat in the olive oil and butter with a couple pinches of canning salt.
- Add the garlic to the onion and celery when they are soft.
- Add the quart of Tomatoe Sauce to the sweated vegetables
- Add the parsley, basil, bay leafs, salt and rice.
- Bring to a boil and then simmer until the rice is tender.
- Add the sugars and stir thoroughly.
- Run through a blender in batches to desired consistency, and pour into a serving bowl.
- Garnish with parsley.