Fagor Cookbook Cookbook - Creole Tomato Soup

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