Canned Tomato Soup

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pk. ripe tomatoes
  • 4 onions, sliced
  • 12 sprigs parsley
  • 2 bay leaves
  • 1 teaspoon pepper corns
  • Tie spices in a bag
  • 1 teaspoon celery seed
  • 1 teaspoon cloves, heads removed
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • Wipe tomatoes and quarter


Boil all together, gently at first until the juices flow, then let simmer for ½ hour. Strain, reheat, bring to the boiling point, pour into sterilized, air-tight bottles or cans to overflowing and seal at once. Use for meat, fish or vegetable gravies or for soups.

The plain strained tomatoes without the seasonings may be bottled or canned the same way if desired.