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Thread: Tomatoes ... soup for the freezer

  1. #1
    Linda Guest

    Default Tomatoes ... soup for the freezer

    A good friend shared her tomato soup recipe with me last year ... and
    we were disappointed when we opened the last package earlier this
    winter. My husband planted a LOT more tomato plants this year so I
    can prepare more soup (he also planted a lot of garlic and Walla Walla
    onions). I put the soup into Rubbermaid Premium containers and then,
    when frozen, pop out the soup and put it into foodsaver bags. Takes
    up a lot less space in the freezer and they stack pretty well. I know
    that she froze her soup in freezer-safe quart jars.

    Here's the recipe:

    Carolyn's Tomato Soup

    2 cans beef consommé
    8 large tomatoes chopped
    1 large onion sliced
    2 cloves garlic chopped
    6 sprigs parsley
    pinch of tyme
    1 bay leaf
    6 pepper corns
    1 tablespoon salt
    1/8 teaspoon pepper

    Bring all of the above to a boil and simmer 30 minutes
    Run it through a food mill
    Return to heat and add
    1/4 teaspoon baking soda
    1/2 tablespoon sugar

    Melt 2 and 1/2 tablespoons of butter and add 2 tablespoons of corn
    starch - then add this to the soup and simmer for another 5- 8
    minutes- the soup will thicken slightly. I double the recipe and
    freeze the soup.

  2. #2
    Melba's Jammin' Guest

    Default Re: Tomatoes ... soup for the freezer

    In article <[email protected]>,
    Linda <[email protected]> wrote:

    > A good friend shared her tomato soup recipe with me last year ... and
    > we were disappointed when we opened the last package earlier this
    > winter. My husband planted a LOT more tomato plants this year so I
    > can prepare more soup (he also planted a lot of garlic and Walla Walla
    > onions). I put the soup into Rubbermaid Premium containers and then,
    > when frozen, pop out the soup and put it into foodsaver bags. Takes
    > up a lot less space in the freezer and they stack pretty well. I know
    > that she froze her soup in freezer-safe quart jars.
    >
    > Here's the recipe:
    >
    > Carolyn's Tomato Soup
    >
    > 2 cans beef consommé
    > 8 large tomatoes chopped
    > 1 large onion sliced
    > 2 cloves garlic chopped
    > 6 sprigs parsley
    > pinch of tyme
    > 1 bay leaf
    > 6 pepper corns
    > 1 tablespoon salt
    > 1/8 teaspoon pepper
    >
    > Bring all of the above to a boil and simmer 30 minutes
    > Run it through a food mill
    > Return to heat and add
    > 1/4 teaspoon baking soda
    > 1/2 tablespoon sugar
    >
    > Melt 2 and 1/2 tablespoons of butter and add 2 tablespoons of corn
    > starch - then add this to the soup and simmer for another 5- 8
    > minutes- the soup will thicken slightly. I double the recipe and
    > freeze the soup.


    Thank you for the recipe..
    --
    Barb,
    http://web.me.com/barbschaller July 27, 2011. Read it and weep.

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