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Ingredients
| red tomatoes (chopped): 14 qts (chopped) |
| onions: 7 (chopped) |
| celery: 2 stalks (chopped) |
| parsley (chopped): 3 Tbl (fresh) |
| bay leaf: 3 |
| salt: 1/4 cup |
| granulated sugar: 3/8 cup |
| seasoning salt: 2 tsp |
| black pepper: 1 tsp |
| garlic salt: 1 tsp |
Tomato Soup II
Credit: AllRecipes
User rating:
"This recipe has been in my family for years, the tomato soup is great, plus it can double as juice, so you can use it in many dishes all winter. Serve it as is, freeze it or can it!"
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Prep Time
60 min -
Cook Time
180 min -
Servings
52 serving(s)
Tags
Directions
- Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
- Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.