Creamy Tomato Soup

• approximately 16 qt. (2 gal.) ripest tomatoes
• 2 cans cream of onion soup
• 2 cans cream of celery soup
• 3 Tbsp. parsley flakes
• 3 bay leaves
• 1/4 c. sugar
• 2 Tbsp. salt
• black pepper to taste

1. Wash tomatoes well; core and quarter.
2. Cook on medium-low until almost done.
3. Add onion and celery soups, parsley and bay leaves.
4. Cook, stirring frequently so mixture will not stick, until tomatoes are very done (the skins will be loose).
5. Run through food mill.
6. Return to stove and add mixture of sugar, salt and pepper (adjust sugar and salt to the amount of tomatoes you have).
7. Bring to full boil, stirring constantly.
8. Fill hot jars and seal.
9. Process under 10 pounds of pressure for five minutes or in water bath for 40 minutes.
10. Makes 14 pints.
11. Recipe can be halved.

tomatoes, cream of onion soup, cream of celery soup, parsley flakes, bay leaves, sugar, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219449 (may not work)