8 cups of soup
6 medium tomatoes, diced
1/2 c celery, chopped
1/2 medium onion, chopped
1 c parsley, minced
1 six ounce can tomato paste
1 Tbsp sugar
1 Tbsp paprika
4 c broth
-Combine all ingredients in a pot.
-Stir to mix thoroughly.
-Bring soup to a boil.
-Reduce heat and simmer soup for 30 minutes.
-Serve either warm or chilled.
Goes well with bread or crackers and a glass of iced tea. To up the calorie load some cheddar type cheese makes a wonderful side.
Less expensive version: Omit the paprika and tomato paste. Use water instead of broth. This soup will be a thinner consistency.
Rustic soup: Leave as is.
Smoother soup that looks more like the canned stuff: Puree in blender or food processor.
Cream of tomato soup: Mix 2 parts soup to 1 part milk. Milk with higher fat will result in a richer soup. This will work with the less expensive version too.
Canning?: Use water or vegetable broth.