Canned Cream of Tomato Soup
By Christe Harwood charwood
Marge & Tim Rhines - this recipe is my mom's and can be used in almost everything. I use it in meatloaf, chili, casseroles... It can also be used as a soup.
Find more recipes at goboldwithbutter.com
MIX IN BLENDER
of the tomato juice (cooled)
salt (i only used 1 tablespoon)
TO PREPARE SOUP
1 1/2 c
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Simmer together tomatoes, onions and celery until soft. Strain. Add butter/margarine.
2Mix in blender 2 cups tomato juice, flour, salt and sugar. Add this to the strained juice and bring to a boil. Put in jars and seal. Hot water bath for 15 minutes.
3To prepare soup: Heat contents of 1 pint of soup to a boil, add baking soda. Allow to foam, then add milk and heat, but do not allow to boil this time or it might curdle.
About this Recipe
Course/Dish: Cream Soups