Homemade Tomato Soup

Note: If you want to can this you’ll also need sterilized canning jars with lids and rings. This recipe makes about 16 pints.

Prepare the tomatoes by blanching them in a pot of boiling water. Place them into the pot of boiling water for 30-45 seconds, remove them quickly and peel the skin off. Remove the cores. Place the tomatoes into a large stock pot together with the onions, celery, garlic, parsley and salt. Bring to a simmer and cook for 1/2 hour until the vegetables are tender.

Remove from heat, and blend or process the mixture in batches. Do this in a blender (don’t fill the canister too full if you do) or with an immersion blender. Use a strainer to remove the pulp and seeds, or use some other method to result in the consistency of soup that you desire.

Transfer soup back to the stock pot over medium heat. Add butter and pepper. Taste and add up to the listed amount of table salt, only if needed.

In a small bowl, stir together the sugar and flour or cornstarch. Once the soup is simmering whisk the sugar mixture into the tomato soup and simmer 45 minutes.

Ladle the mixture into hot, sterilized canning jars and quickly seal with lids and rings according to standard safe canning practices. Pressure can for 25 minutes at 12 pounds or process in a boiling water bath for 90 minutes.