Tomato Soup
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This is the fresh stuff from the garden. I first got this outstanding recipe from Kathy Conway, the Queen of tomato soup, but I will admit to making a couple of tweaks to it. John Conway tells me this soup is good for overall health and vitality (or was that virility!)
Ingredients
- Stock Pot of fresh tomatoes
- 5 cups chopped celery (8-10 stalks)
- 5 cups chopped onion (2 large or 3 medium onions)
- 4 Tbsp butter
- 4 Tbsp olive oil
- 2 pinches of canning salt
- 6-8 cloves garlic chopped
- Parsley to taste (start with ½ cup dry or 1.5 cups fresh)
- Basil to taste (start with ½ cup dry or 1.5 cups fresh)
- 2 Bay leafs
- ½ cup white rice
- 4 Tbsp canning salt
- ½ cup sugar
- ½ cup brown sugar
Instructions
- Rough chop the celery and onions
- Preheat the stockpot and 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. Turn the burner to low.
- Core and quarter the tomatoes and run them through a food strainer to remove the seeds and skins.
- Add the processed tomatoes to the sweated vegetables and turn the heat back to medium.
- 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 your desired consistency (you will need a second pot to put the blended soup into).
- Bring back to light boil and then fill hot jars directly out of the dishwasher and attach hot lids and bands.
- Put in a 250 degree oven for 25 minutes, then remove and place on a cutting board to cool and seal.
- Makes 9 -11 quarts