Heather’s Tomato Soup

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  • 12 kg tomatoes
  • 7 onions
  • 3 sticks celery
  • 3 sprigs parsley
  • 2 garlic cloves
  • 1 cup sugar
  • 2 tablespoons plain salt
  • 2 teaspoons ground pepper
  • pinch of ground cloves
  • 8 tablespoons flour
  • 250g butter


Process tomatoes, onions, celery, parsley and garlic in batches in the food processor
and then pour into a large saucepan. Add sugar, salt, pepper and cloves
and bring to the boil. Reduce to a simmer and continue to cook for an hour.
Mix flour to a paste with cold water and then add some of the tomato pulp
to the flour, add to the tomatoes along with the butter and continue to
cook until thick.
Pour into sterilised jars and seal or freeze in ice cream containers. To serve, mix
equal quantities with milk or water

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