the best tomato soup

david's aunt leota tomato soup recipe

Can in pint jars - twenty minute in a hot water bath

TOMATO JUICE FOR SOUP
2 gallons of tomatoes (wash & cut - start cooking in a pot)
1 stalk celery
1 green pepper
6 medium onions
(mince celery, pepper and onions & add to tomatoes cooking)

RUE SAUCE

1 1/2 cups flour
1 cup sugar
1/4 cup canning salt
1 cup butter
(mix and set aside - blend with a small amount of tomato juice


Instuctions
- cook tomato mixture for one hour.
- pour tomato mixture through a food mill or seive
- take the tomato juice and bring back up to a boil
- slowly add the flour tomato mixture in to the tomato juice
- cook until soup is mixed thoroughly
- add a few peppercorns and garlic cloves towards the end

Makes 10 - 12 pints