Copy Cat Campbells Tomato Soup for kids with Fresh Tomatoes! Prep time: 1 hourCook time: 30 minsTotal time: 1 hour 30 mins Serves: 32 Ingredients 20lb Fresh Tomatoes (Washed, stemmed and halved.) 1 Onion (Peeled and halved.) 6 stalks Celery (Whole.) 5 teaspoons Kosher Salt 12 leaves Fresh Basil (Including stocks.) ½ cup Brown Sugar 3 to 4 Bay leaves Instructions Add tomatoes to a large soup pot and mash with a potato masher to release juices. Add onion, celery, salt and basil. Bring to a boil. Simmer for 30 minutes, stirring regularly. Pour through a food mill or food strainer. Alternatively, you can use a fine, wire sieve, pushing the vegetables through the sieve until all that is left are the skins and seeds. Compost the skins and seeds. Pour soup back into a pot. Add Bay leaves and let simmer for 30 then turn heat off. Add brown sugar and stir well. Serve fresh, freeze or can the soup. For canning, pour into prepared jars, wipe rims clean with a clean cloth, add prepared lids and rings and pressure can according to your pressure canners instructions. My Presto required 11 lb of pressure for 25 minutes for pint jars. Notes This recipe is made to be canned, but can also be served fresh, or can be frozen. If you want to make it a cream of tomato soup do not can it with milk in it. Add milk to taste when you are reheating. For cream of tomato soup do not bring to a boil: boiling milk will curdle the milk.
Posted on: Thu, 06 Nov 2014 19:21:02 +0000
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