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Classic Tomato Soup |

Classic Tomato Soup

  • Author: adapted from the Kerr Canning and Freezing Book
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 2 quarts 1x


  • 2 30 oz. cans tomato puree* (or two quarts of tomato juice)
  • 1 medium sized onion, chopped
  • 1 stalk of celery (chopped) or 1/2 t. of celery seed
  • 2 sprigs parsley
  • 1 bay leaf
  • 4 Tbsp flour
  • 2 Tbsp butter, room temperature
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp sugar


  1. In a heavy pot over medium heat, add the tomatoes, onion, celery, parsley, and bay leaf. Bring to a simmer and cook for 15 minutes.
  2. Remove the bay leaf, and blend the soup until smooth. Put through a fine mesh sieve or food mill.
  3. Rub flour and butter together into a smooth paste, and thin with a cup of the tomato mixture. Add to boiling soup and stir constantly.
  4. Boil for a couple of minutes to cook flour.
  5. Once the soup is thickened, add the salt, pepper, and sugar.
  6. Serve immediately, topped with fresh parmesan cheese, or store in an airtight container.


I used diced canned tomatoes, which I blended before starting the recipe.