Tomato Soup – (better than anything you can buy in a can or a restaurant)
Tomato Soup Easy Method
I adapted this recipe when I wanted smaller batches than the canning method below. I use my own tomato sauce if I have it on hand. I discovered the Aurora or Molisana strained tomatoes which makes excellent soup. (No matter what I use these products in, the dish turns our very special, recommend you try them).
2 bottles of strained tomatoes Aurora or Molisana are best 2 onions diced
1 tsp salt (to taste)
scant Cayenne (to taste)
1 to 2 tbsp butter or replacement
1 tbsp of cornstarch mixed in a bit of sauce
1/4 cup sugar or replacement
Combine butter & onions & cook till softened. Add the strained tomatoes plus an equal amount of water for a thick soup, 2 bottles of water for thinner soup. Add the rest of the ingredients…taste add more or less as you please.
On stove top, bring to a boil & simmer for an hour or so. May be cooked in a slow cooker for about 4 hours or in your new Instant Pot for 20 minutes.
For a smooth soup, use your hand blender & pulverize it. I freeze & label the extra for future delish soup time.
Serve as is, add water as it will be thick or add a milk of your choice, it’s all good!
Tomato Soup (Original by Canning Method)
I extract the juice with tomato extraction device for home canning (as on right). ( I make many bottles of tomato sauce & make the soup later, too.)
9 Liters of tomato juice
4 large onions diced
2 tablespoon salt
¼ tsp cayenne
½ cup butter
½ cup cornstarch
1 cup sugar
Combine butter & onions in large saucepan & cook till clear, then add all the rest of the ingredients . Bring to a boil, then turn down heat & simmer till thick. About one hour.
To can, pour into sterilized jars and process as for tomatoes.
Hand blender for pulverizing.