How to make tomato soup from scratch
Ever wanted to make tomato soup from scratch using only fresh garden vegetables? Look no further and say hello to the incredible taste of this easy homemade tomato soup. Canned soup will be a thing of the past. Using the freshest ingredients, you’ll transform basic pantry staples into a tasty, comforting soup that can be enjoyed year-round. We like to freeze this soup for up to nine months in 2-cup portions in glass containers, so it is simple to take out and heat up quickly for a quick lunch!
Ingredients
- ½ bushel of tomatoes, approximately 25 lbs
- 12 carrots
- 10 onions
- 1 bunch of celery
- 1 quart of water
- ½ cup of salt
- 1 tsp baking soda
- 1lb butter
- 2 cups flour
- 2 cups brown sugar
Directions
- Bake tomatoes in the oven at 325F for two hours until soft. Put through a sieve and save the juice.
- Chop carrots, onion, and celery and boil in a quart of water until done. Carrots and celery should be soft but not mushy. Onions are translucent.
- Add salt and baking soda to the tomato juice.
- Strain and add the veggie mixture to the tomato juice
- Melt butter and add flour to make a paste.
- Slowly add butter paste to the boiling tomato mixture.
- Stir in the sugar
- Stir well and cook for ten more minutes.
Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe for homemade tomato soup is both straightforward and versatile. You can pair the soup with some grilled cheese made with sourdough bread. We also like this soup for a quick hot dish with soup, pasta and hamburger!
