It’s been a slow tomato season this year. First it was too wet this spring, and this summer really hasn’t been warm enough to ripen the tomatoes. They love heat, and we just haven’t had it here in eastern Iowa. We finally had our first BLTs the other night, and today I had enough tomatoes to can something. I usually can whole tomatoes first, but as we grew celery this year (and it was ready to use), I decided to start off tomato season by making tomato soup.

I first got the recipe years ago from my chiropractor. We’d had a bumper tomato crop, and she shared her favorite tomato soup recipe with us. It was a hit, and I’ve been making it ever since. I’ve posted the recipe below, but I do tweak it a bit. I’ve been making it for years now, and I’ve always used the same heavy-duty stockpot, so any more I really just eyeball the vegetable amounts. I know how full the pot has to be to get so many pints of soup, but to start out, it will be easier for you to follow the recipe. You can adjust ingredients after you go through it the first time to see how many onions or how much celery your family likes in the soup. I usually end up with triple the amount of vegetables. I use 1 stick of butter and add enough chopped onions and celery to completely cover the bottom of my stockpot. Then I fill the rest of the pot up with diced tomatoes and end up with approximately 21 pints of soup. Again, once you try the recipe, you can adjust the vegetable amounts to your liking.

Fresh Tomato Soup

3 onions, diced
1/2 bunch celery, diced
5 quarts diced tomatoes, peeled and cored
1 stick butter (not margarine)
3-4 Tablespoons flour

In a large stockpot, melt butter. Add diced onions and celery. Saute vegetables on medium-low heat until the celery and onions are soft but not brown, approximately 15 minutes.

Add 3-4 Tablespoons flour (add just enough to soak up any liquid in the pan…you just want to bind together all the vegetables). Cook for approximately 5-10 minutes over medium-low heat. This will give the butter/flour mixture a slightly nutty flavor.

Add your diced tomatoes. Simmer for approximately 20 minutes, stirring occasionally.

When the tomatoes have released their juice and it resembles soup (as opposed to simply chopped vegetables), you are ready to can the soup.

Ladle hot soup into hot jars. Add lids and seal.

Process in a boiling water bath for 30 minutes (for pints) or 35 minutes (for quarts).

Yield:  Approximately 4 quarts.