37
CREOLE TOMATO SOUP
Servings: 4 pints
Headspace: 1 inch
Time: 40 minutes / high pressure setting
Ingredients
4 pounds tomatoes, peeled, cored and chopped
3 sprigs parsley, stems removed
2 onions, peeled and cut into eighths
2 stalks celery, cut into 2-inch pieces
2 bay leaves
3 garlic cloves, peeled and cut into chunks
1/4 cup margarine
1 tablespoon Creole seasoning mix
2 tablespoons mixed spices tied in cheesecloth
2 tablespoons cup packed brown sugar
1/4 cup flour
1/4 cup water
Directions
Combine the first six ingredients and mixed spices in a very large stockpot and cook until all
the vegetables are very soft. Remove bay leaves and spice bag. Working in batches, puree the
cooked mixture in a blender. To remove seeds and skins, run each blended batch through a food
mill, too. Return the puree to the stockpot and add the margarine, Creole seasoning mix, mixed
spices, and brown sugar. In a small bowl, whisk together the flour and water to make a thin
paste. Add the paste slowly to the stockpot contents, stirring with the whisk as you do. Bring
the soup to a boil and cook until it thickens. Ladle into jars leaving 1 inch of headspace. Cap
and seal. Place in canner with 2 to 3 inches of hot water.
Process 40 minutes/ high pressure setting
Pressure Canning Recipes: SOUPS
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