Tomato Soup to be Canned

This recipe is from Anne Pringle Buss. It was in an old canning book of 
her mother's.

14 quarts tomatoes 
7 medium onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 TBSP butter
14 TBSP flour
4 TBSP salt
8 TBSP sugar
2 tsp pepper. (I omit)


Wash, cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to 
tomatoes, cook until celery is soft. Put through sieve. Rub butter and flour 
to make a smooth paste. Add to boiling soup, stir to prevent burning. Add 
salt, sugar, and pepper. For smoother consistency, put through sieve 
again. Fill clean jars to 1/2 inch of top. Put on lids, screw band tight. 
Process in water bath 15 minutes.

Old Fashioned Cream of Tomato Soup, 2 recipes

This recipe was given to me from Rose Drennan. Her mother's sister developed this recipe. It was served at a restaurant called 4 B's which had sites in Montana, New Mexico, Colorado, North Dakota and Washington.

This recipe yields 1/2 gallon soup. (64 ounces) It should really serve at least 12 people.

32 ounce can of diced tomatoes
9 ounces chicken broth, undiluted
1 ounce butter
2 Tablespoons sugar
1 Tablespoon chopped onion
Pinch baking soda
2 cups cream

Mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.

Heat cream in a double boiler.

Add cream to tomato mixture.

Ready to serve and enjoy!

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Another version of Old Fashioned Cream of Tomato Soup
This recipe comes from a great blog: https://iowasue.blogspot.com/

Old Fashioned Tomato Soup

  14 ½    ounces  Diced Tomato -- undrained

     ½       teaspoon  Baking Soda

     ¼       teaspoon  Garlic Salt

              Salt and Pepper -- to taste

  1          Quart  Milk   

  2          tablespoons  Butter

              Fresh Parsley -- minced

In a large saucepan, bring tomatoes to a boil.  Add baking soda, garlic salt, salt and pepper.  Reduce heat; add the milk and butter.  Heat through, but do not boil.

1 pint of home canned or freshly stewed tomatoes with liquid can be substituted for the purchased canned tomatoes.

6 Servings

Yield:  "1 ½ quarts"