Tomato Soup for Canning

A few years ago I found this tomato soup recipe on a blog by The Reformed Farmer’s Wife. The blog no longer exists but I was able to find the blogger and get a copy of the recipe, which she found in an Amish cookbook. I am reprinting it here because I love this soup so much.

I typically make it and can it but it would also be good to just make and eat fresh.

Tomato Soup (original recipe)

• 1 peck tomatoes (8 quarts)
• 2 medium onions
• 2 Hungarian peppers
• 3 small bunches of celery
• 1 large bunch parsley
• 1/2 cup coarse salt
• 1 cup brown sugar
• 1 cup all purpose flour
• 1 tsp allspice
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1/4 tsp black pepper
• 1/2 cup butter

Core tomatoes and chop coarsely. Chop the onions, peppers, celery, and parsley coarsely. Divide equally, along with tomatoes, between two large, deep kettles. Divide the salt between the two kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour or until veggies are very tender. Stir frequently. Put mixture through a sieve or food mill. Transfer the puree to a large kettle.

Combine puree with additional ingredients. Add the seasonings gradually to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil, then simmer over medium-low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch headspace. Seal and process in hot water bath for 15 minutes.

To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of soup base. Heat and serve. (Yield:6-8 servings.) You can also prepare the soup base by adding 1 1/2 cups milk to it or even using 1 1/2 cups water.

The author of this book is not actually Amish but she collected all the recipes from Amish and Mennonite ladies. 

I have adapted this recipe to be gluten free and dairy free, which is what I need for my family.

Tomato Soup for Canning, gluten free and dairy free

2015-09-12 14:32:47

Serves 12

A delicious tomato soup, made gluten free and dairy free.

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Ingredients

1. 1 peck tomatoes. (8 quarts)
2. 2 medium onions
3. 2 Hungarian peppers
4. 3 small bunches of celery
5. 1 large bunch parsley
6. 1/2 cup coarse salt
7. 1 cup brown sugar
8. 1 cup all purpose flour
9. 1 tsp allspice
10. 1 tsp ground cinnamon
11. 1 tsp ground cloves
12. 1/4 tsp black pepper

Instructions

1. Core tomatoes and chop coarsely. Chop the onions, peppers, celery, and parsley coarsely. Divide equally, along with tomatoes, between two large, deep kettles. Divide the salt between the two kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour or until veggies are very tender. Stir frequently. Puree the soup with a stick blender until everything is smooth. Transfer the puree to a large kettle.
2. Combine puree with additional ingredients. Add the seasonings gradually to the hot puree, beating in with a whisk. Bring to a boil, then simmer over medium-low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch headspace. Seal and process in hot water bath for 15 minutes.

Notes

1. I left out the butter and it is still just as good.
2. When I made this last time I did not have parsley or celery and it was still good, although it is better with those 2 things added .
3. I do not add the cream of mushroom soup. Rather I might add some dairy free milk to make it cream of tomato soup or serve it just as it. It is very good that way as well..

Adapted from Jennifer Dages

Adapted from Jennifer Dages

Purposeful Nutrition: Healing With Food. https://www.purposefulnutrition.com/