My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy!
Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS)
(I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!
08Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice.
09Add butter/flour mixture to warmed tomato juice. (Add before it's hot, to avoid lumps of flour!).
10Stir well.
11Heat just until hot. (If it gets to a boil, it can make the flour lumpy).
12Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
13Ladle into jars& close securely with lids.
14Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).
15Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).