Tomato Soup II

Tomato Soup II


"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!"


4 h {{adjustedServings}} servings 139 cals
Serving size has been adjusted!

Original recipe yields 52 servings



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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  • Prep

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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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  1. 12 Ratings


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)....

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.

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 us...