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Cream of tomato soup

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Ingredients/Components

sugar - 3/4 c
salt - 2 Tbsp
flour - 1 c
black pepper - 1 tsp
sticks celery - 3 item
bay leaves - 3 item
onions - 5 item
1/2 bushel tomatoes - 10 qt

How to make cream of tomato soup:

Wash tomatoes; cut out cores and cut unpeeled. Put in heavy pot; add bay leaves and bring to a boil. Remove bay leaves and put tomatoes through colander or ricer, juicer. Put onions and celery with a small amount of tomato juice and blend until smooth. Add to strained tomatoes. Mix 1 cup flour and sugar and small amount of tomato juice. Add tomatoes. Add salt and pepper and bring to a boil. Boil 5 minutes; pour into jars and seal. Process 10 minutes at 10 pounds pressure.

Recipe categories: Soups & stews, Tomato, Bisques/cream soups.

Rating:

3.5

Average rating: 3.5, total votes: 6

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