Christe Harwood Recipe

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.


Recipe Rating:
 1 Rating

Ingredients

50-60 medium
tomatoes
2
onions, chopped
1/2 bunch
celery, chopped
1 stick
butter/margarine
Find more recipes at goboldwithbutter.com
MIX IN BLENDER
2 c
of the tomato juice (cooled)
1 c
flour
1/2 c
sugar
1/4 c
salt (i only used 1 tablespoon)
TO PREPARE SOUP
1/2 tsp
baking soda
1 1/2 c
milk
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Directions Step-By-Step

1
Simmer together tomatoes, onions and celery until soft. Strain. Add butter/margarine.
2
Mix 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.
3
To 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