Moms Homemade Tomato Soup Recipes

MOM'S BEST TOMATO SOUP CANNING RECIPE

Steps:

• Chop onion& celery.
• Place in large kettle w/ just enough water to keep them from burning.
• While this simmers, cut tomatoes (remove stems if not using strainer).
• Add to kettle& cook until tender.
• Place this all through Victorio strainer (or similar).
• Return to kettle.
• Add sugar& salt.
• Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
• Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
• Stir well.
• Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
• Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
• Ladle into jars& close securely with lids.
• Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
• Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).
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MOM'S BEST TOMATO SOUP CANNING RECIPE RECIPE - (4/5)

Steps:

• 1. Chop onions and celery 2. Place in larger kettle with just enough water to keep them from burning. 3. While this simmers cut tomatoes (If not juicing) 4. Place cut tomatoes (or juice) in kettle and cook until tender. 5. Place everything through a Victorio Strainer or Fine Food Mill. 6. Return to kettle. 7. Add Sugar and salt (I let it simmer till the red color deepens nicely) 8. Melt butter in cast iron or other thick bottomed pot. Stir in flour to form a paste and slowly whisk in 2 to 4 cups of liquid to avoid lumps. 9. Add butter/flour mixture to warmed tomato juice. (If the juice is too hot it may form lumps) 10. Stir well 11. Heat until hot and thickened. (doesn't get real thick) 12. Ladle into prepared jars and secure lids. 13. Hot water bath for 30 minutes per pint. May add a little milk to desired consistency prior to serving. NOTE: For better compliance with current USDA preserve standards - Add 1 tbsp of lemon juice concentrate (like real-lemon - not fresh squeezed) to each pint and add the flour/butter thickening agent when preparing to serve rather than prior to processing. I have seen others that have chosen to process in a pressure canner at 10lbs for 30 minutes. NOTE:

MOM'S HOMEMADE TOMATO SOUP

Steps:

• 1.Wash and cut up tomatoes in large cooker(squish them up as you go)Chop onion, celery, parsly and add to tomatoes along with Bay leaf. Cook until tomatoes are completely juiced up.(once it comes to a boil aprox 15 minuets) Put through a sieve to seperate juice.
• 2. Rub flour and butter into a smooth paste and thin with tomatoe juice. Add to boiling juice , strirring to prevent scortching.
• 3. Add salt, sugar and pepper.
• 4. Fill clean jars to within 1 inch of top of jar. Put on cap , scewing band tight. Process in water bath for 15 minuets. Transfer jars to cool and seal. You will hear the lids "sing" as they seal.

TOMATO POTATO SOUP

Steps:

• In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes
• Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes
• In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat
• Stir occasionally to avoid burning
• Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour
• Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions
• As your pasta is cooking, add the heavy cream to the tomato and potato mixture
• (The potatoes should be soft, but not falling apart
• ) Add additional salt to taste
• Drain the pasta well and add to the tomato and potato mixture
• Ladle into bowls and garnish with the cheese
• Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini
• Copyright © 2017 by Elisa Constantini with Frank Constantini
• Used with permission by Sterling Epicure
• All rights reserved
• Potato-Parsnip Soup with Grilled Cheese and Pears

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.