After our tomato canning extravaganza, in which we roast the tomatoes first…then strain juice, and pressure can them, we were left with over 5 gallons of tomato juice….what to do!!!!
Thankfully, we purchased an 18 quart slow cooker last year….and I found a lovely tomato soup recipe….sooooooo
We filled the slow cooker with tomato juice, let it cook down (with the cover off) overnight to cook down and thicken some, and then used it to make this great tomato soup….canning about 25 quarts of it. I look forward to this on cold winter nights, with Marc’s lovely sourdough bread grilled cheese sandwiches to dip. Yuuuuuum.
Here’s the original recipe: (which I doubled to practically fill my ginormous slow cooker)
6 quarts tomato juice
6 large onions
1 bunch celery
1 cup brown sugar
1/8 cup sea salt
1 cup butter
Sprigs of thyme, rosemary, and sage…
I sautéed the chopped onion and celery in the butter till the onions were translucent…then added this to the juice with all other ingredients. I let this simmer all day. I fished out the herbs, then blended the soup. We ate some (a bunch) and I canned the rest at 10 lbs pressure for 90 minutes.
And then the roasted peppers! 2 bushels, roasted over two days….and then canned according to this recipe:
(Though we roasted ours first, before marinating and canning….)
And then the finished product, with the many many jars of tomato soup behind them!