HOMEMADE TOMATO SOUP
4 to 6 cups pureed tomatoes
1 large onion, pureed with tomatoes
5-8 stalks celery, pureed with tomatoes
3 chicken bouillon cubes (or equivalent)
2 cups water
1 cup sugar
1 Tbsp. garlic powder (more, or less to taste)
2 Tbsp. salt (to taste)
Pepper to taste
1 stick of butter, melted
¾ cup corn starch
Using a food processor or blender, puree the peeled tomatoes,
the onion and celery. Bring first 5 ingredients to a boil in a large
pot. Lower the temperature to just barely boiling and cook for
15 minutes, stirring frequently. Add the next 4 ingredients. Mix the
corn starch with the melted butter. Add several spoonsful of the hot
tomato mixture. Stirring briskly with a whisk, add the roux until the
soup thickens nicely. You may need a bit more melted butter with
corn starch. Taste and adjust the salt, garlic and pepper.
At this point, if you want to bottle the soup, place in sterilized jars
and process as you would tomato juice-30 minutes in hot water bath.
If you are going to serve this right away for a meal, add 1 or 2 cans
of evaporated milk, or a pint of heavy whipping cream.
IDEAS: Add dried or fresh basil. Add some chili powder or paprika
powder for a nice ‘kick’. Try tabasco sauce and/or Worcestershire
sauce.
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