Tomato Soup

Preparation info

  • Yield: approx.

    8–10 quarts

    • Difficulty


Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

This recipe makes a condensed soup. To serve, add an equal amount of milk (or to taste). This is an old family recipe that my mother always made. It’s mildly flavored and delicious paired with grilled cheese.


  • 14 quarts tomatoes, sliced (not peeled)
  • 3 quarts + 2 quarts water, divided


  1. Cook tomatoes in 3 quarts water until soft.
  2. Cook onions, celery, and parsley with 2 quarts water until soft. Vegetables need to be soft enough to pass through a Victorio strai