A delightful homemade tomato soup recipe perfect for preserving and enjoying during the colder months.
Prepare the large stockpot by ensuring it is clean and ready for use.
Using a non-reactive pot like stainless steel ensures the acidity of the tomatoes doesn't react with the pot.
Pour the tomato puree into the stockpot and heat gently.
Stir occasionally to prevent the puree from sticking to the bottom.
Blend the onion, celery ribs, flour, sugar, salt, and pepper with a portion of the tomato puree until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Add the blended mixture back into the stockpot with the remaining tomato puree.
Stir well to ensure the mixture is evenly combined.
Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles.
Keep stirring to prevent the soup from burning or sticking.
Gradually stir in the baking soda, allowing the mixture to foam and settle.
Use a whisk to help dissipate the foam quickly.
Bring the soup back to a boil, then simmer for one minute.
This step ensures the soup is fully cooked and ready for canning.
Fill sterilized jars with the hot soup, seal with lids, and process in a pressure canner for 30 minutes at 10 lbs pressure.
Ensure the jars are properly sealed to maintain freshness.
To serve, mix the soup with an equal part of water or milk and heat.
Adjust the consistency to your preference by adding more or less liquid.
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