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Canned Cream of Tomato Soup

  • 1 peck ripe tomatoes
  • 1 bunch celery
  • 12 small onions
  • 1/4 teaspoon red pepper
  • salt to taste
  • 1/2 cup flour
  • 1/2 cup sugar
Chop onions and celery and boil tomatoes. Strain and boil until quite thick. Add red pepper, sugar and flour and boil 15 minutes (be patient, you rascal). Can, preferably in pint jars.
When soup is desired for a meal, open can and heat contents. Add little soda and large lump butter to mixture, and blend with cream or milk which has been heated.
Submitted by Cassyjean - Torrington, CT Aug 2, 2009 15 min 30 min 45 min


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