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KatieC's Tomato soup recipe question

mabeldingeldine_gw

10 years ago

I have some extra roasted tomato sauce, and would like to try KatieC's famous soup. Does anyone have a conversion for beginning with tomato sauce? I could roast the other veggies with a few tomatoes the add the needed amount of sauce and go from there to finish and can it.

Thanks for your thoughts!

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Comment (1)

digdirt2
10 years ago
I really hoped someone who had more experience with this particular recipe would answer your question. I have only made the soup a couple of times.

My only concern would be the effect on the density if we mis-measure this but the long processing time should take care of that I think.

So based on a note I have on Katie's original instructions: *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I'm going to recommend using 1 1/4 quarts of the sauce and let the broth make up the rest of the volume. If it appears too thin once you add the 2 cups of broth maybe add another 1/4-1/2 cup of the sauce.

Does that help?

Dave
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You can if you wish. Some do, some don't. The seeds don't bother many folks but some of us feel they add a bitterness we prefer to leave out. If you choose to then I just cut the tomatoes in halves, or quarters if they are really big. Then just use your thumb to pop out the seed gel pack in each half or quarter. You won't get every seed but it does get 95%% of them. If the tomatoes are over-ripe and won't hold their shape when cut then you can always just invert them over a bowl and gently squeeze. Most seeds will squeeze out. Hope this helps. Dave
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No way, not with all that butter (with a couple of tested exceptions no fats/oils allowed) and definitely not with the flour, thickeners aren't allowed either. What is the source of that recipe? There are only a couple of tomato soup recipes approved because of the fats and dairy products and thickeners so many recipes include. One is Katie C's Roasted Tomato and Garlic soup and the recipe for it is in many threads here. Otherwise it is canning tomato sauce and turning it into soup after opening the jar. There is also the one in Ellie Topp's Small Batch Preserving pg. 316. Dave Here is a link that might be useful: tomato soup discussions
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Linked several previous discussions and recipes below for you. One the most popular is called Katie C's Roasted Tomato Soup. Keep in mind that you cannot add any milk, cream, butter, or thickeners until AFTER opening. Thus the easiest, most basic recipe is to just make your favorite approved tomato sauce recipe for canning and then turn it into soup after opening the jar. Dave Here is a link that might be useful: tomato soup discussions & recipes
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