canned cream of tomato soup
(1 rating)
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Marge & Tim Rhines - this recipe is my mom's and can be used in almost everything. I use it in meatloaf, chili, casseroles... It can also be used as a soup.
(1 rating)
Ingredients For canned cream of tomato soup
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50-60 mdtomatoes
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2onions, chopped
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1/2 bunchcelery, chopped
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1 stickbutter/margarine
- MIX IN BLENDER
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2 cof the tomato juice (cooled)
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1 cflour
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1/2 csugar
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1/4 csalt (i only used 1 tablespoon)
- TO PREPARE SOUP
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1/2 tspbaking soda
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1 1/2 cmilk
How To Make canned cream of tomato soup
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1Simmer together tomatoes, onions and celery until soft. Strain. Add butter/margarine.
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2Mix in blender 2 cups tomato juice, flour, salt and sugar. Add this to the strained juice and bring to a boil. Put in jars and seal. Hot water bath for 15 minutes.
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3To prepare soup: Heat contents of 1 pint of soup to a boil, add baking soda. Allow to foam, then add milk and heat, but do not allow to boil this time or it might curdle.
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