Canned Tomato Soup

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)

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1 lb. butter, softened
1 lb. brown sugar
2 cups Flour
¼ cup salt

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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.