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Tomato Soup Base Recipe
|Tomatoes||14 Quart, peeled and chopped|
|Onions||7 Medium, chopped|
|Stalk celery||1 , chopped|
|Parsley sprigs||14 , chopped|
|Butter/Margarine||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|All purpose flour||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pepper white||2 Teaspoon|
Serving size: Complete recipe
Calories 5669 Calories from Fat 1754
% Daily Value*
Total Fat 201 g309.2%
Saturated Fat 112.7 g563.4%
Trans Fat 0 g
Cholesterol 451.6 mg
Sodium 18230.9 mg759.6%
Total Carbohydrates 926 g308.6%
Dietary Fiber 193.7 g774.8%
Sugars 510.9 g
Protein 158 g315.8%
Vitamin A 2347.2% Vitamin C 3025.6%
Calcium 184% Iron 292%
*Based on a 2000 Calorie diet
Reduce heat to low, and simmer 15 to 20 minutes or until celery is tender.
Put vegetable mixture through a food mill, reserving juice.
Melt butter in a large Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved juice; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in sugar, salt, and pepper.
Pour hot tomato soup into hot jars, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 15 minutes.