I’ve mentioned before that my mom has some pretty great recipes. This is another one of her recipes that is tried, true, and fabulous!
Growing up, my mom made this tomato soup recipe in the summer and canned it for grilled-cheese-and-tomato-soup-suppers all year long. In fact, when I asked her for the recipe she had to trim it down from 10 quarts to 1 quart for me.
My mom gave me some more perfect tomatoes from her garden, so I was eager to make this soup for supper. I served this with French Onion Grilled Cheese sandwiches, a recipe I’ll share posthaste!
I started this recipe after getting home from work at 6:30 in the evening, and by the time I had all of supper made it was getting dark. I didn’t get fabulous photos, but I couldn’t spend this long on a meal and not blog about it! (What a waste that would be, right?)
Better-than-Campbell’s Tomato Soup
Approximately 1 quart tomatoes
1/2 onion, chopped into chunks
2 tablespoons sugar
1 teaspoon salt
several grinds of black pepper
1 rib of celery, chopped
3 tablespoons butter
3 tablespoons flour
If you have a colander, follow these beginning directions:
1. Remove cores and bad spots and chop tomatoes into fourths.
2.. Heat tomatoes, celery, and onion in a stock pot and boil for about 15 minutes or until done. Run through colander to remove seeds and skin.
3. Mix into the juice the sugar, salt, and pepper.
If you have a blender but not a colander (hello, ME!), follow these beginning directions:
1. Peel tomatoes.
(I do this by “scalding” them with boiling water and pulling the skins off with my fingers. If you are not familiar with this, here is how I do it. Cut the cores and any bad spots out of your tomatoes, and place them in a metal bowl or pan. Pour boiling water over tomatoes and let sit for several minutes. The skin will come off very easily.)
2. Chop tomatoes in fourths, and add the tomatoes, onion, celery, sugar, salt, and pepper to a medium stock pot. Heat to boiling and boil for about 15 minutes or until done.
3. Pour into a blender and blend on high until smooth. (If your blender is like mine, it may still have some seeds, but that’s fine.) *
Whichever method you used so far, colander or blender, follow the rest of these instructions:
4. Heat butter in a small saucepan. When melted, turn off burner and add flour. Stir until smooth.
5. Gradually add the tomato juice mixture to butter, stirring constantly. When you have combined several cups and butter/flour mixture is getting runny, combine both the rest of the juice with the butter/flour mixture in the medium saucepan and stir until mixed.
I tried to demonstrate how I gradually added the tomato mixture to the butter/flour, so no lumps would form! As you can see, I *tsk, tsk* wasn’t wearing an apron in this instance, and will now have stains to clean out of my shirt.
6. Add an additional cup of water or milk for serving. (I just shook the additional water in my blender to clean out the juice.)
* Be careful mixing the boiling juice in the blender! I achieved a burn on my arm. Put that blender lid all the way down, and also pour carefully!
Making this recipe at home didn’t really save me much over buying a can of tomato soup, but it is so much better! I also know every ingredient that went into it.
PS: It didn’t occur to me until after I had this post done that my sister Tammy might have blogged about this awesome recipe sometime in the past! Here is a link to her rendition of this recipe, with some great pictures! (Obviously not taken at nighttime in my windowless kitchen. ) Tammy also talks about the canning aspect of this recipe, and gives the directions for a huge batch.