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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe that was given to me by my sister-in-law. I was looking for a way to use up my garden tomotoes. This recipe is very easy to make and quite tasty. Although the recipe says to press through a sieve, I ran everything through a blender to save time. It made the soup a little more pulpy and not as smooth as some people prefer. Whatever your preference. Ingredients:
8 quarts ripe tomatoes |
2 large onions, chopped |
2 stalks celery, with leaves,chopped |
6 sprigs parsley |
3 bay leaves |
1/2 teaspoon pepper |
1/8 teaspoon dill |
1/8 teaspoon basil |
1/8 teaspoon oregano |
1/2 cup butter |
1/2 cup flour |
1/4 cup salt |
1 teaspoon baking soda |
1/2 cup brown sugar |
Directions:
1. Wash the tomatoes and cut them into pieces.
2. Put them into a large pot.
3. Add chopped onion and celery.
4. Add parsley, bay leaves, pepper, dill, basil and oregano.
5. Bring to a boil.
6. Boil for 10 to 15 minutes until tomatoes are soft.
7. Add no water.
8. Press through sieve.
9. Melt butter.
10. Add flour, brown sugar, salt and baking soda to melted butter.
11. Add the strained tomato mixture slowly and heat to boil.
12. Cook until thickened.
13. Add 1 cup cooked mixture to 1 cup of milk.
14. Heat and enjoy.
15. The cooked mixture can be canned or frozen (do not add milk).
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