Tomato Soup  (Canning Quantities)                                Makes 7 Quarts or 14 pints

1/2 Bushel of Tomatoes (We used 2/3 Slicers and 1/3 Paste Type)

1/4 C Olive Oil

1 C Celery, cut in large chunks

1 lb Carrots, washed and cut in large chunks (Peal only if nasty)

2 C Yellow Onion, peeled and cut into large chunks

6 cloves garlic, peeled and cut into chunks

½ C sugar

¼ C salt

Cornstarch Slurry (Optional)


Wash tomatoes and process thru a food strainer.

Saute celery, carrots, onions and garlic in olive oil until translucent and carrots start to lightly brown.

Bring tomatoes and sauteed vegetables to a boil and simmer for 1 hour.

Process entire pot of soup in batches in a Vita-mix then strain puree thru a screen sieve, to remove strings.

Stir in sugar and salt.

If soup is too thin, return it to a boil and thicken to desired thickness with cornstarch made into a slurry with cold water.

Pour into hot canning jars, wipe rims and process in a pressure canner.  Start timing 20 minutes for pints and 30 minutes for quarts after the canner has reached pressure.


To Serve:  Add 1/2 - 1 cup of milk or cream per pint of soup.  Heat and serve.