tomato soup recipe

[curly_kate]

I have so many slicing tomatoes that are badly cracked, so I need to do something with them. They're really too juicy for sauce, and I already have a bunch of quarts of juice, which I don't drink. However, I've found that bloody Mary mix makes a great gift!! Anyway, I'm thinking maybe I could make tomato soup & can it. I have a pressure canner so I think it will be ok for me to make something with other ingredients added. Anyone have a good recipe? And how long would you can it for?

 

[digitS']

Soup is a big part of my culinary repertoire during the winter, Kate. (Those words are much bigger than my cooking skills, however .)

Anyway, HotPepperQueen shared a recipe back in January that is very much like what I'm up to - using up tomatoes that were picked green before the frost. It may be more appropriate as a "winter soup," I don't know. By the way, I used to make gazpacho but that probably isn't what you need here.

This is HPQ's recipe: Trying a new tomato basil soup tonight...(click)

Steve

 

[journey11]

I am in the same boat...bought 2 bushels of canning tomatoes in OH, and now I'm getting down to the last of them and they are too blemished to can. I think I will be making a big pot of this for the weekend (especially given the fall-like temps we have at the moment). Another thought I had for them is to make creamed tomatoes and dumplings like my mom used to make when I was a kid.

Kate, only thing I'd see wrong for this recipe for pressure canning is the butter, oil, cream and parmesean. I'd do it up with all the other ingredients and add those 4 separately when you pop open a quart later. Cream tastes best when added to a soup after the heat is turned off because of its delicate flavor and composition. Oils and fats are usually minimized or removed in all the other canning recipes I've tried. I suspect they would jeopardize your seal or perhaps give the food an off flavor.

 

[curly_kate]

I knew I remembered someone posting a tomato soup recipe recently! Thanks digits! Journey - I was thinking the same thing about the dairy. I figure I have enough tomatoes that I can play around with it and see what happens. So how long should I pressure can it?

 

[journey11]

Looking over the ingredients, I think the onions require the longest amount of time, so if you go pints/30 min. and quarts/35 min. at 10 lbs pressure you should be fine.

 

[curly_kate]

Thanks! I'll be sure to post how it turns out!

 

[canesisters]

I've got about a dozen White Wonder tomatoes in the fridge and I really want to make soup from them. I think that tomato-tasting white soup would just be fun. Time has been really tight lately and some of the ones that I picked first are starting to get a little worrysome looking. Would it still work if I chopped, cooked and strained the tomatoes/onions tonight. And then put them in the crock pot on low with the other ingredients tomorrow morning????

 

[lesa]

I used the recipe in the Ball canning book, last year. I rather liked it- but if I make it again, I will make an effort to remove more of the seeds. The flavor was good- but there were a ton of seeds!