Thread: 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.