Tomato Soup

Since becoming celiacs it became even more important for my mom and I to make tomato soup each Fall.  The grocery store stuff is always thickened with something we can't eat.  It isn't really a hardship though, homemade stuff tastes better!  I didn't used to think that when I was younger, but clearly I was insane.  I've come to see the light now (especially now that I don't have a choice), and look forward to freshly canned tomato soup each year.  We try to utilize as many garden vegetables as possible for tomato soup.  Fresh tomatoes, onions, carrots, and parsley all go into this delicious garden fresh soup!

Tomato Soup

INGREDIENTS

• Fresh garden tomatoes
• 2/3 head of celery, roughly chopped
• 6 medium carrots, roughly chopped
• 3-4 large onions, roughly chopped
• Handful of parsley, tied into a bunch
• 1 1/2 Tbsp salt
• 1/8 tsp cayenne pepper
• 1/4 cup butter
• 1/4 cup sugar
• 1/2 cup cornstarch, mixed into a slurry

DIRECTIONS

Fill your stock pot to the brim with cored tomatoes.  Heat on low until juices begin to build up.  Be very careful not to burn the tomatoes at this point!!!   Once the tomatoes begin reducing, and there is room in your stock pot, add the celery, carrots and onions.

Add the parsley to the pot when there is a large amount of liquid built up.

Allow to simmer for approximately 4 hours, or until all of the vegetables are completely soft.  Remove the parsley and use an immersion blender to blend all the vegetables into a thick soup.  Put all the soup through a cone shaped canning sieve, using it's pestle to create a smooth soup without any tomato seeds/ skin remnants etc.

Back in the stock pot, add the salt, cayenne pepper, butter, sugar, and cornstarch slurry.  Mix well, then stir occasionally until it boils.  Keep on low heat until ready to jar.  Ladle into hot, sterilized mason jars.  Carefully clean off the rims before closing tightly.