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Better Than Campbell's Tomato Soup

Author mycasualhomestead.com

Ingredients

  • 20 lb Fresh Tomatoes Washed, stemmed and halved.
  • 2 large Onions Peeled and halved.
  • 8 stalks Celery Chopped
  • 6 teaspoons Sea Salt
  • 20 leaves Fresh Basil
  • 3/4 cup Organic Cane Sugar or Honey
  • 2 teaspoons Lemon Pepper Black pepper is just as good

Instructions

  1. Add halved tomatoes to a large stock pot

  2. Add onion, celery, salt, pepper, and basil. Bring to a boil.

  3. Simmer for 20 mins, stirring regularly,

  4. Pour through a food mill or food strainer. Alternatively, you can use a fine, wire sieve, pushing the vegetables through the sieve, discard the skins and the seeds. Alternatively you can use a strong blender like the Vitamix and puree everything together.

  5. Pour soup back into a pot. Simmer gently for an hour or until the desired thickness is achieved.

  6. Add sugar or honey and stir well with an immersion blender.

  7. Serve fresh or pressure can the soup for future use.

  8. For canning, pour into prepared jars, wipe rims clean with a clean cloth, add prepared lids and rings and pressure can according to your pressure canner's instructions. My All American Pressure Canner requires 12 lb of pressure for 25 minutes for pint jars.

Recipe Notes

Tips*

    • Freezing and then thawing the tomatoes helps drain off the extra liquid and reduces the simmer time.

    • For an extra flavor boost consider roasting the fresh tomatoes and onions first. This also reduces the natural liquid and may help naturally sweeten the tomatoes.

    • If you are having trouble or don't have the necessary time to reduce the tomatoes consider adding a natural sugar-free tomato paste to help thicken the final product, just make sure you gently simmer the paste and blend well.

    • Machines like the Vitamix E310 Explorian Blender eliminate the need for straining the vegetables, after simmering for 20 minutes, blend in batches until thoroughly pureed and then simmer until desired consistency is reached

My kids love this tomato soup. I usually cook down the soup until it is quite thick and add whole milk or creme fraiche to it after reheating it. Canning milk products are not recommended.