It’s Tomato Harvest Time!

Fresh Tomato | Hansen-Spear Funeral Home - Quincy, Illinois

Actually, at our home, we have been harvesting cherry tomatoes for a couple months, and now the Roma, Heirloom and bigger tomatoes are ripe.  We grow enough to make soup and sauces for the year, and we share what we can with friends and family.  You won’t find us turning down tomatoes offered to us from other gardeners either because we love the results of cooking with them.  It is a treat to see the different types of tomatoes grown in our community.

Cherry tomatoes are harvested in the morning. In the evening Jeff and I harvest the larger tomatoes, wash them and place them in bowls on the kitchen counter until there are enough for soup.  So far, we have had enough for 2 batches of soup, and we are collecting for the third batch.

Today I plan to share the tomato soup recipe with you.  I have toyed with this recipe over the years, and I believe you will find it satisfying.   When Jeff and I were first married I received this recipe from one of my dad’s patients who very generously shared it.  Jeff’s favorite soup was tomato soup so we decided to make it and see how well it measured up to Campbell Soup.  He loved it and declared it far better.  He also tells me every time we have it how much he loves it, and he hopes we have a lot for the winter months.   Needless to say, we make several batches of this tomato soup each summer.


Tomato Soup

Soup Concentrate Instructions/Ingredients:

Boil until tender (1 1/2 hours) and process thru sieve/strainer: making soup broth:
½ bushel tomatoes – quartered and unpeeled
20 onions – small
3 bunches – celery (or 4 celery heart bunches)

Put the soup broth back in the soup kettle and keep warm

Cream in a large bowl:
2 cups of flour
½ cup – salt (scant)
2 cups – sugar (scant)
1 lb – butter
¼ tsp – red pepper

Add 4- 6 cups of soup broth to the creamed thickener and stir until smooth.

Add this to the kettle of soup both and stir to make soup concentrate.

Freeze the soup concentrate in containers:

(Makes about 40 cups)

Cooking/Serving Instructions/Ingredients:

Add 3/4 cup milk to 1 cup soup concentrate and heat.
*Cooked pasta like fusilli or elbow macaroni are great additions.

I like basil.  Jeff likes cheese.   Sometimes we add both to our soup.


Cooked tomatoes | Hansen-Spear Funeral Home - Quincy, Illinois

The tomato mixture after cooking.


Tomato Soup for Freezer | Hansen-Spear Funeral Home - Quincy, Illinois

Tomato Soup Concentrate ready for the freezer.

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