Canned Cream of Tomato Soup

Canned Cream Of Tomato Soup

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Christe Harwood


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.


★★★★★ 1 vote


  • 50-60 medium
  • 2
    onions, chopped
  • 1/2 bunch
    celery, chopped
  • 1 stick

  • 2 c
    of the tomato juice (cooled)
  • 1 c
  • 1/2 c
  • 1/4 c
    salt (i only used 1 tablespoon)

  • 1/2 tsp
    baking soda
  • 1 1/2 c

How to Make Canned Cream of Tomato Soup


  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.

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About Canned Cream of Tomato Soup

Course/Dish: Cream Soups

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