Tomato Soup II
Description
Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
Ingredients
•
14 quarts ripe tomatoes, chopped
•
7 onions, chopped
•
2 stalks celery, chopped
•
3 tablespoons chopped fresh parsley
•
3 bay leaves
•
1/4 cup salt
•
3/8 cup white sugar
•
2 teaspoons seasoning salt
•
1 teaspoon ground black pepper
•
1 teaspoon garlic salt
Directions
1
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.
2
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.