Cream of Tomato soup 3.5 lbs tomatoes, peeled, cored, roughly chopped 2 Tbsp. butter 1 medium onion, chopped 3 cloves of garlic, minced 1/4 tsp EACH of nutmeg, pepper, and baking soda 1 tsp EACH of salt and sugar 1/2 cup of chicken broth 1 cup of heavy cream Saute onion and garlic in butter for 5 minutes. Add tomatoes, broth, spices and baking soda. Bring to a boil and simmer 10 minutes. Puree mixture. Add cream, and heat, but do not boil. Serves 4. This is the only tomato soup I make anymore. When tomatoes are plentiful, I make it up to the "puree mixture" step, then cool and freeze it. So then all I need to do when I want soup is pull it out of the freezer, heat it up, and then add the cream. I have used half and half instead of cream, and sometimes I have added less cream, say 1/2 cup instead of the full cup. Play around with it - it's a very forgiving recipe :) Sometimes I make it with only black or orange tomatoes, for fun colors - but it's always delicious!

I'd say with the chicken broth, the garlic and onion, not in a million years. A tablespoon of lemon juice couldn't begin to reduce the pH to a level suitable for BWB. Besides, assuming the chicken broth is canned, you're canning canned tomatoes and canned broth amended with a few other ingredients, all available year-round except for the fresh basil. And that can be frozen in the summer. In other words, you'd essentially be re-canning, a total waste of your jars, lids and utilities. Carol

Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste Sauté the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.

When I moved from Maryland I lost my LaMadeleine's and I really miss having it close by..my daughter said that is one of the things she misses the most along with the LL Bean store.