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Tomato Soup Base

southern.chef's picture
Tomato Soup Base is used to make different kind of soups. The tomatoes mixed with flour and sugar and dashed with pepper makes the Tomato Soup Base a perfect soup recipe. Tomato Soup Base is used by many people across the globe.
  Tomatoes 14 Quart, peeled and chopped
  Onions 7 Medium, chopped
  Stalk celery 1 , chopped
  Parsley sprigs 14 , chopped
  Bay leaves 3
  Butter/Margarine 14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
  All purpose flour 14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 3 Tablespoon
  Pepper white 2 Teaspoon

Combine tomatoes, onion, celery, parsley, and bay leaves in a large kettle; bring to a boil over medium heat.
Reduce heat to low, and simmer 15 to 20 minutes or until celery is tender.
Put vegetable mixture through a food mill, reserving juice.
Melt butter in a large Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved juice; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in sugar, salt, and pepper.
Pour hot tomato soup into hot jars, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 15 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 57 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 4.5 mg1.5%

Sodium 182.3 mg7.6%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.9 g7.7%

Sugars 5.1 g

Protein 2 g3.2%

Vitamin A 23.5% Vitamin C 30.3%

Calcium 1.8% Iron 2.9%

*Based on a 2000 Calorie diet

Tomato Soup Base Recipe