my version of betsy's tomato soup
8 quarts tomatoes
4 large onions
1 bunch celery, yep, the whole thing
1 jalapeno pepper, my addition, seeds too if you want a bite
1 large bunch of parsley
1/3 cup sugar
1 tablespoon salt or to taste
12 ounces butter
1 cup flour
cream, milk or soy when heated
cut up the tomatoes and bring to a boil. simmer till most of the juice is gone. it will take a couple of hours.
meanwhile, wash and cut up the veggies and place in a separate container.
skim enough of the tomato juice off the pot of tomatoes to cover the vegetables and bring to a boil and simmer for an hour.(i put the juice through a strainer to remove any seeds)
puree the vegetables either in a blender, processor or food mill. i used a blending tool for the vegetables and a foley mill for the tomatoes in order to remove the skins and seeds
in another container, melt the butter and add the flour( a roux) stir and lightly brown the roux.
to 2 cups of soup, i added 1 cup of fat free half and half. if i was using milk, it would be closer to equal amounts of each. no portions in the recipe are critical!
the recipe made about 8 pints of the tomato base. most of it made it into the freezer but not all...