This is a recipe from my sister-in-law (Jayne). It makes a creamy tomato soup that is wonderful to have preserved for winter.
14+ quarts Tomatoes
1 bunch celery
6 medium onions
½ to whole head cabbage (green or red)
1 lb. butter, softened
1 lb. brown sugar
2 cups Flour
¼ cup salt
In 16 qt stockpot, cook tomatoes (halved or quartered), celery (chopped thin), onions (chopped), and cabbage (shredded) until soft. Run through sieve. Poor back into Stockpot. (Can blend some of the leftover pulp, re-sieve and add to stockpot). Combine butter, brown sugar, flour, and salt. Add to mixture in spoonfuls. Boil for 5 minutes. Put in hot sterilized jars. Water bath 20-25 minutes.
To Serve: If desired, add milk or cheese to taste.
* It is no longer recommended to can with starches (flour) or fat (butter) found in this recipe. I looked up several sites and the serious canners say leave the thickening to after canning. Also, tomatoes should not be canned in a water bath unless they are proper acidified with lemon juice. A pressure cooker would be a better option for this soup.