Tomato Soup

My friend Deana is out of town so Connie and I have been tending to her garden. She told us to "help ourselves" and  begged us to "please" come pick tomatoes while they were gone. SO that is what we did! The first day we got FOUR 5 gallon buckets full of tomatoes!!!

We canned 14 qt size jars of regular tomatoes.

With the remaining tomatoes, we made this delicious soup .....

photo courtesy of Wellness Dining

....and canned it. This is going to be an extra special treat come winter!!!

Here is the recipe:

1 med onion, chopped

1 carrot, peeled and chopped

1 bay leaf

1 garlic clove

2 pkts stevia (2 tsp sugar)

1 TBS parsley

1 tsp salt

½ tsp pepper

¼ tsp onion salt

2 tsp soda

3 cups chicken stock

2 - (28 oz) cans crushed tomatoes (approx 4 cups)

Milk or half and half (to taste) It is optional.

Heat olive oil in a large saucepan. Add onion , carrot, and bay leaf; cook over med heat. Cook about 5 minutes until vegetables are soft. Add garlic and cook 2 more minutes.

Add broth and tomatoes. Puree in blender.

Add stevia, parsley,salt, pepper, onion salt, and 2 tsp soda.

If serving immediately, add either milk, chicken stock, or half and half. Do not allow the soup to boil with the milk in it or else it may curdle.