Loading...A good homemade condensed tomato soup. Way better than the one out of the store.
Difficulty: Intermediate
Servings: 4 pints
Prep Time: Varies Cook Time: VariesIngredients
8 lbs ripe tomatoes, don’t peel, just quarter
1 bunch celery, chopped
2 Cups Onion, chopped
1 large green pepper seeded and chopped
6 Parsley springs
6 whole cloves
6 Bay leaves
4 Tablespoons butter or margarine
3/4 cup clear-jel or less if you like it thinner
2 1/2 Tablespoons salt or less if you want it low sodium
Directions
Place first 4 ingredients in a large pot and bring to a boil. Cook uncovered until tender, stirring as needed. Press through a food mill or sieve into a large saucepan. Melt butter in a small saucepan and add along with salt to the tomato puree. Add the clear gel to a small amount of the cooled puree then add this to the pot of puree stirring well until it boils and thickens. Pour into jars to within 1 inch of top. Clean jar tops; secure lids and bands. Process in pressure canner at 10 pounds pressure, 20 minutes for pints and 25 minutes for quarts. I canned mine in half pints for 25 minutes.
To serve this soup just heat with equal amount of liquid such as milk, water or broth. It can also be used in recipes calling for condensed soup without uncondensing.
Categories: Canning, Low-Fat, Low-Sodium, Other Soups & Stews, PC Soups & Stews, Preserving, Pressure Canning, Soups & Stews, Vegan, Vegetarian
Submitted by: glenie on February 12, 2012
Miss Nellie says:
I left out an ingredient, sorry. One of the first 4 ingredients should be “1 large green pepper seeded and chopped” this should be add to the pot along with the onions. To serve this soup just heat with equal amount of liquid such as milk, water or broth. It can also be used in recipes calling for condensed soup without uncondensing.
On February 14, 2012 at 9:46 am
Suzanne McMinn says:
I fixed it for you, Miss Nellie! Thank you!
On February 14, 2012 at 10:16 am
Miss Nellie says:
Thanks Suzanne.
On February 15, 2012 at 10:43 am
banksiarose says:
This sounds really good, especially with the abundance of tomatoes at this time of year.
I’d like to know, though, of thoughts about just using an immersion blender to puree the tomatoes/celery/onions/peppers rather than having to remove all the bulk?
And with it being tomatoes, does it need an acid component in this instance, or will the pressure canner be enough to take care of the ‘iffies’?
On September 10, 2012 at 5:54 pm
Dede ~ wvhomecanner says:
An Immersion blender will work fine as long as you don’t mind bits of peel in the soup (I mind, you may not LOL). And yes, the pressure canning takes care of any low acid issue. Hope that helps….
dede
On September 11, 2012 at 6:43 am
Bevbot says:
When do you add the parsley, cloves and bay leaves?
On August 26, 2014 at 3:44 pm
Cheryle says:
I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from the tomatoes?
On September 21, 2016 at 9:15 am