Tomato Soup II

Tomato Soup II

9
Pam 0

"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!"

Ingredients 4 h {{adjustedServings}} servings 139 cals

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Original recipe yields 52 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 9

  1. 11 Ratings

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GRIFFAC
1/5/2008

A great, easy soup. I was low on time, these were my adjustments, basically: Did the recipe for about 2.5 servings (about 5 cups tomatoes, 3/4 celery stalk and a half an onion and 1 bay leaf). I was short on time. Simmered for about half an hour, removed bay leaf, simmered for about one more hour after pureeing. Add a little cream to the bowl for a completely different tasting soup. Liked it because it really framed the tomatoes without the normal basil pairing. Note: Pureeing is TRIVIAL with a stick blender. Just puree it in the pot. I use mine just about every day.

MUZ2
6/23/2004

My first try at homemade tomato soup and it came out wonderfully delicious. I made one-third of the recipe and used tomatoes from the garden. I plan to make it a family favorite too. Thank you.

ANGEL_GIRL
12/12/2007

This is a little work but WORTH IT! What a healthy alternative to canned, bland tomato soup. I scaled this down to 4 servings and still had enough to fill my large stockpot! Scaled down, I use 5 cans of diced tomatoes, 1/2-3/4 onion, a few stalks of celery, 1 bay leaf, and garlic salt and pepper to taste. I omitted all the extra salt and sugar. To simplify this a bit, I just throw all ingredients from step 1 into my crockpot on low in the morning. By the time I get home from work, it's ready to blended and sieved. I prefer the soup a little thinner so I skip the simmering step. I LOVE this soup and make sure my freezer is always stocked with it. I really hope you try it; it is WELL WORTH THE EFFORT!