Carolyn's Homemade Tomato Soup

I found another tomato soup that I love! At the end of this post you will see the orginal recipe but I just don't have a pot large enough to make this whole batch so I cut it down to one quarter and it worked out fantastic. Of course there won't be enough to bottle after we eat it for dinner but I can make another batch now that I know what I am doing and buy myself a bigger pot. Below is my version -

6 pounds tomatoes
4 stalks celery with leaves
1 1/2 onion
1 green pepper
1/2 red pepper
6 tablespoons of butter

1/4 cup flour

1 tablespoon salt

1 heaping teaspoon pepper

6 tablespoons sugar

Cut vegetables up into large chunks and put into a large pot. Cook over medium heat for 1 hour. Then blend it in a blender and strain thoroughly. Next combine butter and flour over low heat until the mixture is smooth. Then add the strained tomato mixture to the butter/flour mixture. Stir in the salt, pepper and sugar.

CAROLYN’S HOMEMADE TOMATO SOUP

½ bushel tomatoes (approximately 26 pounds)

One bunch of celery

4 – 6 onions

4 green peppers

2 red peppers

Cut all vegetable up and put into a large pot. Cook over medium heat for 1 hour. Then blend it in a blender and strain thoroughly. Next combine ¾ pound butter and 1 cup flour over low heat until the mixture is smooth. Then add the strained tomato mixture to the butter/flour mixture.

¼ cup salt

1 ½ tablespoons pepper

1 ½ cup sugar

Pour into quart jars and process for thirty minutes. Makes approximately 7 quarts