Classic Summer Tomato Soup
This Classic Summer Tomato Soup is a cherished family recipe passed down through generations. Every summer, as the garden brims with ripe, juicy tomatoes, we gather our ingredients to create a comforting and rich soup. With the aromatic sweetness of fresh onions, a hint of parsley, and a touch of sugar to balance the tanginess of the tomatoes, this soup is perfect on its own or as a base for various dishes. Once canned, it allows us to enjoy a taste of summer all year round. Perfect for chilly days, this heartwarming soup is sure to bring a smile to your face and warmth to your soul.
28
Servings
200
Calories
10
Ingredients
Ingredients
Tomatoes
14 quarts (Washed, quartered)
Onions
7 medium-sized (Chopped)
Celery
1 stalk (optional) (Chopped)
Parsley
14 sprigs (Chopped)
Bay leaves
3 (Whole)
Flour
14 tablespoons (Sifted)
Butter
14 tablespoons (Melted)
Salt
3 tablespoons (To taste)
Sugar
8 tablespoons (To taste)
Pepper
2 teaspoons (Freshly ground)
Instructions
1
Wash the tomatoes thoroughly and cut them into quarters, placing them in a large cooking pot. As you cut, crush them slightly to release their juices.
2
Chop the onions, celery (if using), and parsley, then add them to the pot with the tomatoes along with the whole bay leaves.
3
Bring the mixture to a boil and cook for about 15 minutes or until the tomatoes have released all their juices and the mixture is hot and bubbly.
4
Once cooked, remove the bay leaves and strain the mixture through a sieve, separating the juice from the solids. Set the juice aside.
5
In a separate bowl, blend the flour and melted butter into a smooth paste. Gradually add some of the warm tomato juice to the paste to thin it out.
6
Return the remaining tomato juice to a boil, then whisk in the flour and butter mixture, stirring constantly to avoid scorching.
7
Add salt, sugar, and pepper to the pot. Adjust seasoning to taste.
8
While the soup is still hot, fill clean canning jars, leaving about 1 inch of headspace at the top. Secure the lids tightly.
9
Process the jars in a water bath for 15 minutes. After processing, carefully remove the jars and allow them to cool. You will hear the lids 'sing' as they seal.
10
Store the sealed jars in a cool, dark place and enjoy your homemade tomato soup throughout the winter months!
Nutrition Information
15g
Fat
16g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Summer Tomato Soup?
It is a cherished family recipe passed down through generations that uses garden-fresh tomatoes and aromatic vegetables.
How many servings does this recipe yield?
This recipe makes approximately 28 servings.
How many calories are in one serving of this soup?
Each serving contains 200 calories.
Is this tomato soup recipe vegetarian?
Yes, this recipe is labeled as vegetarian and uses butter as its primary fat source.
What is the total fat content per serving?
Each serving contains 15g of fat.
How many carbohydrates are in a single serving?
There are 16g of carbohydrates per serving.
Does this soup provide any protein?
Yes, each serving provides 3g of protein.
How many tomatoes do I need for this recipe?
The recipe requires 14 quarts of washed and quartered tomatoes.
How many onions are used in the soup?
You will need 7 medium-sized chopped onions.
Is celery a mandatory ingredient?
No, 1 stalk of chopped celery is optional for this recipe.
How much parsley should be added?
The recipe calls for 14 sprigs of chopped parsley.
What is the purpose of adding sugar to the soup?
Sugar is used to balance the natural tanginess of the tomatoes.
How many bay leaves are needed?
The recipe requires 3 whole bay leaves.
What type of flour is used for thickening?
The recipe uses 14 tablespoons of sifted flour.
How much butter is used in the thickening paste?
You will need 14 tablespoons of melted butter.
How much salt is included in the recipe?
The recipe calls for 3 tablespoons of salt, or adjusted to taste.
What is the measurement for pepper?
It requires 2 teaspoons of freshly ground pepper.
How long should the tomato mixture boil initially?
It should boil for about 15 minutes or until the tomatoes have released all their juices.
When should I remove the bay leaves?
Remove the bay leaves after the initial boiling process but before straining the mixture through a sieve.
How do I separate the juice from the tomato solids?
Strain the cooked mixture through a sieve to separate the juice from the solids.
How is the thickening paste prepared?
Blend the sifted flour and melted butter into a smooth paste in a separate bowl.
How do I incorporate the flour paste into the soup?
Gradually add some warm tomato juice to the paste to thin it out, then whisk it into the boiling tomato juice.
How can I prevent the soup from scorching?
Stir constantly while whisking the flour and butter mixture into the tomato juice.
How much headspace is needed when canning the jars?
Leave about 1 inch of headspace at the top of the clean canning jars.
What is the water bath processing time for the jars?
Process the jars in a water bath for 15 minutes.
What does it mean when the lids 'sing'?
It is the sound the lids make as they create a vacuum seal while cooling.
Where is the best place to store the sealed jars?
Store the sealed jars in a cool, dark place.
Can this soup be used as a base for other recipes?
Yes, it is excellent as a base for various other dishes.
How long can I enjoy this soup?
Once canned, it can be enjoyed throughout the winter months.
What is the first step in preparing the tomatoes?
Wash the tomatoes thoroughly, cut them into quarters, and crush them slightly to release their juices.