Sue’s Homemade Tomato Soup Recipe
3 c. chopped onions
1 bunch celery, cleaned and chopped
8 garlic cloves, peeled
¼ c. butter
8 qts fresh tomatoes (skin, stem, seeds, and liquid removed)
½ c. sugar
¼ c. Italian seasoning
¼ fresh basil
1 tbsp. pepper
2 tbsp. Worch sauce
1-28 oz. container of tomato juice
Salt to taste
- Fill your water-bath pan with hot water and place on stove. Bring to boil.
- Melt butter over medium heat in a large skillet. Saute half of the onions, celery and garlic at a time. Put into a large bowl or ice cream bucket.
- Blanch your fresh tomatoes in boiling water for 2 minutes. Remove, let cool. With your fingers, remove the skin and stem. Gently squeeze the tomato into a bucket to remove the seeds and liquid. Place the “meat” of the tomato with the sautéed veggies
- In your blender, mix the tomatoes and veggies in small batches until pureed. In one of the batches, add the sugar, Italian seasoning, and basil. Pour into a large pan. (I use the enamel roasting pan I cook turkeys in)
- Add the sugar, Worch, pepper, tomato juice and salt. Mix well. Season to taste.
- Place in oven until hot.
- Prepare jars and lids – place in hot water.
- When soup is hot, pour into jars. Wipe of the rim, wipe hot water off the canning lid, and place on jar. Add the ring and tighten.
- In a regular water bath pan, you can cook 7 jars at a time. Be sure to place them on a rack so they are not directly on the bottom of the pan or they will break. Also, be sure to place so there’s a little room around the jars and they aren’t touching. There should be at least 1 inch of water over the top of the jars when they’ve been placed in the hot water bath.
Quarts – 45 minutes Pints – 30 minutes
- Remove from hot water bath and place jars on a heat-resistant surface, leaving space around the jars so air will circulate and cool them. Check to make sure all have sealed. When completely cool, label and store.
Simply heat and eat!