Making Tomato Soup from Fresh Tomatoes

By Liz (Guest Post)

Tomato Soup
28 oz can diced tomatoes, undrained
1 cup chicken broth
1/4 cup butter
2 T sugar
2 T onion, chopped
1/8 tsp baking soda
2 cup whipping cream (I would use regular milk)
In saucepan mix tomatoes, broth, butter, sugar, onion & baking soda together. Cover & simmer for 30 minutes. Heat cream separately & add to tomato mixture just before serving. I don't like chunky so I puree it before adding the cream.

By

Great Granny Vi

Here is what my mom used to do during WWll She had a "Victory Garden ". And grew those big beefsteak tomatoes. Anyway..juice half a pot full, drain off the pulp to add to spaghetti sauce.( ok to freeze that sauce too ) Now dice up an onion and a couple of potatoes, simmer on low until tender.
Serve with soda crackers/saltines. Yummy winter food.

By

cookwie

How lucky you are to have that many tomatoes!
'Round here they are very temperamental.

By lkhw612 (Guest Post)

If you don't want to use them all as soup & you like tomato juice, you should make juice with them. I am thankful for every tomato I get to make juice with! I have even started adding a little lime or lemon with the juice & it is yummy! If you don't want to mess with all you have, let me know & I will take them off your hands!

By Mythi (Guest Post)

Garden Fresh Tomato Soup

INGREDIENTS
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
DIRECTIONS
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

By

kimhis

Recipes.com, and yes, it freezes well. Basically you blender them up and add seasonings. I also like to just freeze the small ones whole and toss them into a spaghetti sauce in mid-winter for a shot of fresh flavor. Good luck -