Tomato Soup Base for canning

My in-laws make a delicious homemade, canned Tomato Soup. I decided to ask for the recipe this year. I thought it would be a great thing to have on hand for a quick easy meal after the baby is born. Well, my in-laws couldn’t find the recipe they have used in years past 😦 but my FIL found the following recipe for us which we decided to try. It’s actually a soup base to which you add other ingredients upon opening for use. It came from an Amish recipe book we’d gotten them for Christmas a few years ago. My hubby is not a tomato man but he is already raving about this soup! He’s already said we’ll be making another batch!

Tomato Soup

1 peck tomatoes (about 17 pounds) 1 peck = 8 quarts
2 medium onions
2 Hungarian peppers (We used Jalapenos because that’s what we had in the garden.)
3 small bunches of celery (We used one “regular”-sized bunch from the grocery store.)
1 large bunch parsley (We also used this from our garden!)
1/2 cup coarse salt
1 cup brown sugar
1 cup all-purpose flour
1 tsp. ground 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. (We used a Sqeezo food strainer.) Transfer the puree to a large kettle.

In a medium bowl, combine all remaining ingredients except butter. 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. (We only got 9 pints.) 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. She says that she rarely uses commercially prepared condensed soups but she makes an exception for this soup.

I hope you all enjoy it as much as our family will this winter!

5 thoughts on “Tomato Soup Base for canning

  1. Hi Leah,
    That recipe sounds really yummy! I am also hoping to try the blueberry muffin recipe which makes my mouth water just looking at the recipe 🙂

  2. Thank you so much for your sweet baby congratulations, and for stopping by my blog. Little Trevor is doing wonderfully, and is such a joy and blessing from God. How exciting that you too will soon be welcoming another blessing into your family. I’ll be checking back to hear the news of his/her birth! We too homeschool our children, and have loved all of our homebirths. I’ll post Trevor’s birth story soon. 🙂 God bless,

    Oh where oh where has our Leah gone?
    Oh where oh where could she be?

    She used to blog and have lots to say…
    Oh where oh where could she be?

    (2nd verse)

    It could be she is about to give birth…
    Or maybe she has lots to can…

    I do hope she plans to post again…
    I miss the things she says…:)

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