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Old-fashioned Bottled Cream of Tomato Soup

Bottled sunshine, that’s what this is. I make and preserve this soup in late summer/early autumn when tomatoes are sweet, plentiful and cheap. Better still if you can grow your own. A perfect lunch on a cold winter day served with cheese toasties.

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To make it worth your while (and it is definitely worth it) you’ll need first off 6kg ripe tomatoes, 4 medium onions, 2-3 stalks celery. Chop up roughly, add a little bag of pickling spices and boil for about 45 minutes

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Now you can either strain through a sieve or use a food mouili like I do. If you use a sieve you get a much smoother result as most of the fibre cannot pass through the sieve. If you use a mouilli you get about a third more soup.

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Put the sieved veges back on the heat and add ? tsp white pepper, 2 Tbs sugar, 1 desertspoon common (not iodised) salt and 250gm butter. Bring to the boil and boil it hard for about 5 minutes.

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It’s now ready to bottle. If you use a mouilli you will need to increase the amount of sugar, salt, butter and pepper by another half.?

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Remove the pickling spices before pouring into hot jars and sealing using the overflow method.

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