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
November 19, 2010 at 6:02 pm
yum! I need to make this!! It’s a favorite of mine, thanks for the recipe!
-Beth
September 28, 2010 at 1:36 pm
Our favorite soup is Red pepper tomato soup- including my kids. Homemade would take it over the top. Looks fabulous!
September 21, 2010 at 1:51 pm
Sounds fantastic!! I will try to make some this weekend!
September 9, 2010 at 2:41 pm
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.
September 9, 2010 at 12:12 pm
Yum – that sounds good. There is nothing like home-grown tomatoes in the middle of winter!