Tomato Soup II

4.4
(14)

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!

1
Prep Time:
1 hrs
Cook Time:
3 hrs
Total Time:
4 hrs
Servings:
52
Yield:
13 quarts

Ingredients

  • 14 quarts ripe tomatoes, chopped

  • 7 onions, chopped

  • 2 stalks celery, chopped

  • 3 tablespoons chopped fresh parsley

  • 3 bay leaves

  • ¼ cup salt

  • cup white sugar

  • 2 teaspoons seasoning salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic salt

Directions

  1. 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.

  2. 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
4g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 52
Calories 139
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Sodium 797mg 35%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 3g
Vitamin C 30mg 151%
Calcium 47mg 4%
Iron 2mg 10%
Potassium 425mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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