Homemade Tomato and Red Pepper soup

September 8, 2010

8 cups blended tomatoes
1 large red pepper, chopped
1/2 cup minced onion
4 stalks of celery, diced
1 tsp. salt
1 Tablespoons sugar
2 Tablespoons real butter
¼ cup water
¼ cup flour

Combine tomato, pepper, onion, celery and salt in large pot.  Bring to boil and cook over medium heat, stirring occasionally, until vegetables are crisply tender – about 30 minutes.  In a 5 cup blender container, blend 2 cups of mixture at a time (no more), until smooth; return to pan.  Combine water and flour, slowly add to soup.  Add sugar and butter, cook over medium heat until mixture comes to a boil, boil 1 minute.  Milk or cream may be added right before serving, if desired.

For canning:  once soup is completely done and simmering, fill clean jars with hot soup and attach clean lids.  Process in boiling water bath:  35 minutes for quarts, 30 minutes for pints.  Time is counted when water is at a full boiling roll.  Do not add milk before canning.

Makes 8-9 cups of soup

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5 Responses to “Homemade Tomato and Red Pepper soup”

  1. beth Says:

    yum! I need to make this!! It’s a favorite of mine, thanks for the recipe!

    -Beth

  2. Mindi Says:

    Our favorite soup is Red pepper tomato soup- including my kids. Homemade would take it over the top. Looks fabulous!


  3. Sounds fantastic!! I will try to make some this weekend!

  4. Mary Schier Says:

    Wow! This sounds good. I doubt it would make it to the canning jars at our house. I love the paler red color of homemade tomato products. Yum.

  5. teresa Says:

    Yum – that sounds good. There is nothing like home-grown tomatoes in the middle of winter!


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