Tomato Soup II recipe
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Ingredients
- 14 quarts ripe tomatoes, chopped 7 onions, chopped 2 stalks celery, chopped 3 tablespoons chopped fresh parsley 3 bay leaves ¼ cup salt ⅜ cup white sugar 2 teaspoons seasoning salt 1 teaspoon ground black pepper 1 teaspoon garlic salt
Nutrition Info
- 138.7 caloriescarbohydrate: 23.9 gcholesterol: : -fat: 4.3 gfiber: 3 gprotein: 3.4 gsaturatedFat: 0.8 gservingSize: -sodium: 797.3 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Tomato Soup II
Directions
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Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.