October 04, 2011


i've been trying to come up with new and interesting ideas for canning tomatoes.
while flipping through my better homes and gardens cookbook
{the red checkered one}
i stumbled upon this fresh tomato soup recipe. 
it turned out amazing
so i decided to make quite a few more batches and can them for the winter.
i've had a few of you interested in the recipe
so i figured i'd just blog it and everyone can enjoy!
this recipe only makes about 4 cups,
but i made 2 double batches and canned 11 pint jars of it the other day.
3 medium tomatoes, peeled and quartered
1 1/2 cups water
1/2 cup chopped onion {1 medium}
1/2 cup chopped celery {1 stalk}
1/2 of a 6-ounce can {1/3 cup} tomato paste
2 tablespoons snipped fresh cilantro or basil
2 teaspoons instant chicken bouillon granules
1 teaspoon sugar
a few dashes of bottled hot pepper sauce
 1. if desired, seed the tomatoes {i did not}. in a large saucepan combine tomatoes, water, onion, celery, tomato paste, the 2 tablespoons cilantro/basil, bouillon granules, sugar, and hot pepper sauce. bring to boiling; reduce heat. simmer, covered, about 20 minutes or until celery and onion are very tender.  remove from heat and cool for 10 minutes.
{if you are canning it, while it's cooling
is when i prepared my water bath and jars}
2. place half of the tomato mixture in a blender container or food processor bowl. cover and blend or process until smooth. repeat with the remaining mixture. return all of the soup to the saucepan; heat through. if desired, garnish with additional cilantro/basil.
the first time i made it, the boys added goldfish crackers to the mixture.
i added a little cream cheese,
and hubby added sour cream and shredded cheese.
no matter which way you choose,
it's delish!

enjoy some with a grilled cheese sandwich
and your favorite snuggle blanket!

nutrition information: serving size about 1 cup: 54 calories, 0 g total fat; 0 mg chol., 744 mg sodium, 12 g carbs, 3 g fiber, 2 g protine.

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