Wednesday, September 21, 2011

Cream of Tomato Soup

This is a recipe that has been passed down on my mother's side.  You make your own tomato juice first.  I actually can is by the quart so that I have it on hand and it is then super fast to make!  But you do not need to can it.  I hope you love it as much as we do.  It is perfect for this time of year.

Wash ripe tomatoes and cut off stem and any bad spots.  Do not peel.  Cut into quarters and put in large saucepan.  To the saucepan add 2 stalks celery (cut in chunks), one onion (cut in chunks).  Do not add water!  Put lid on saucepan and bring to a boil, turn down to med. low and simmer for 1 hours stirring occasionally.  Put through sieve (small enough that the seeds do not come through).  To 8 cups of juice, add 1 TBS salt, 1 tsp. sugar and 2 TBS lemon juice.  I know canning season is long gone but if you do want to can the juice, bring juice to boil, fill jars to ¼ inch headspace and process for 35 minutes after water has come to a boil.

Homemade Cream of Tomato Soup
Heat 1 qt. homemade bottled tomato juice in pan until hot, but not boiling.  In another pan make a white sauce:  Melt ½ cube butter over medium heat.  Add ½ C. flour, ½ tsp.  salt and a dash of pepper.  Add 2 C. milk and stir with a whisk until smooth and comes to a boil.  This mixture will be very thick.  Take off heat.  Take the hot tomato juice and add slowly to the hot white sauce (about ½ c at a time-slowly) Stir constantly until all tomato juice is used.

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