-
-
My review
Tomato Soup II
Pam
"This recipe has been in my family for years, the tomato soup is great, plus it can double as juice, so you can use it in many dishes all winter. Serve it as is, freeze it or can it!"
Added to shopping list.
Go to shopping list.
Ingredients
4 h servings 139 calsOriginal recipe yields 52 servings (13 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
- Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.
Nutrition Facts
Per Serving: 139 calories; 4.3 g fat; 23.9 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 1334 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1012 Ratings
-
-
-
-
-
Most helpful positive review
1/5/2008
A great, easy soup. I was low on time, these were my adjustments, basically: Did the recipe for about 2.5 servings (about 5 cups tomatoes, 3/4 celery stalk and a half an onion and 1 bay leaf)....
Most helpful
Most positive
Least positive
Newest
1/5/2008
A great, easy soup. I was low on time, these were my adjustments, basically: Did the recipe for about 2.5 servings (about 5 cups tomatoes, 3/4 celery stalk and a half an onion and 1 bay leaf)....
6/23/2004
My first try at homemade tomato soup and it came out wonderfully delicious. I made one-third of the recipe and used tomatoes from the garden. I plan to make it a family favorite too. Thank you.
12/12/2007
This is a little work but WORTH IT! What a healthy alternative to canned, bland tomato soup. I scaled this down to 4 servings and still had enough to fill my large stockpot! Scaled down, I us...
4/16/2006
I thought this was wonderful! It took awhile to make, but was defintly worth it. My roommates are begging me to make more.
5/15/2009
This recipe is a great starter for soups or just on its own. I used it as a base and added a splash of heavy cream, 2 chicken breasts to simmer with it then shred, diced mushrooms and tiny bow ...
9/17/2008
Definitely a good soup, I also added basmati rice and let it boil out in the soup (make sure you wash the rice very well first) fresh cilantro at the end, and lots of ground black pepper for a n...