Copy Cat Campbell's Tomato Soup for kids with Fresh Tomatoes

• Vegan
• Gluten free

• Produce

  • 12 Basil, leaves fresh
  • 6 stalks Celery, Whole.
  • 1 Onion
  • 20 lb Tomatoes, fresh

• Baking & Spices

  • 1/2 cup Cane sugar, organic
  • 5 tsp Sea salt

Found on myhealthygreenfamily.com

Ingredients

• 20lb Fresh Tomatoes (Washed, stemmed and halved.)
• 1 Onion (Peeled and halved.)
• 6 stalks Celery (Whole.)
• 5 teaspoons Sea Salt
• 12 leaves Fresh Basil (Including stocks.)
• ½ cup Organic Cane Sugar

Directions

• Add tomatoes to a large soup pot and mash with a potato masher to release juices.
• Add onion, celery, salt and basil. Bring to a boil.
• Simmer for 30 minutes, stirring regularly.
• Pour through a food mill or food strainer. Alternatively, you can use a fine, wire sieve, pushing the vegetables through the sieve until all that is left are the skins and seeds. Compost the skins and seeds.
• Pour soup back into a pot. Bring to almost a boil then turn heat off.
• Add sugar and stir well.
• Serve fresh or freeze or can the soup.
• For canning, pour into prepared jars, wipe rims clean with a clean cloth, add prepared lids and rings and pressure can according to your pressure canners instructions. My Presto required 11 lb of pressure for 25 minutes for pint jars.