One of the common things we eat around here is grilled cheese sandwiches with tomato soup. I used to eat it a lot growing up and it’s something we nearly always have everything on hand for at home…plus it always tastes great on a chilly day or one that is just otherwise yucky which I guess makes it one of our favorite comfort foods.

We’ve tried pretty much every brand of tomato soup on the market here in Germany and found one that we love, at the price of €2.50 a can. Quite steep, really, but it tastes better than all the others…even if it’s not quite enough soup for us to split with a couple grilled cheese sandwiches. We kept saying we were just going to make our own some day…and the day finally arrived on Saturday. I snagged this recipe from Oklahoma Prairie Mom – those of you homesteaders out there reading this, you might enjoy her blog. At the moment her family is transitioning to having a minimum of electricity at home. Not sure I could do it, but a great challenge to take on and I certainly admire them for it!

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Cream of Tomato Soup
Recipe Notes

Melt butter and saute the onion. In a bowl, mix together the flour, sugar, salt & pepper. Slowly stir this into the butter. The mixture will be very thick. Continue stirring constantly to avoid lumps. Once you have enough flour in that it is becoming thick, start alternating adding the flour mixture and tomato juice to prevent lumps. After all the four mixture has been mixed into the butter, add the remaining juice and stir until smooth and well blended. Cook 1 minute.

Pour the soup into prepared canning jars. Wipe the rim to remove any drops of soup that may have spilled onto them. Add lids and seal. Process in a waterbath for 1 hour. This recipe will yield about 11 pints (1/2 liter jars) of soup.

***This soup is nice and thick. You can use it as is or add a bit of milk to thin and give it a creamy taste. Before processing, the soup has a light color, but once it has been fully processed the soup is a dark, rich red color.

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