Mrs. Wages® Tomato Soup Tomato Seasoning Mix, Naturally Flavored
Looking to make a delicious homemade soup? With Mrs. Wages® Tomato Soup Tomato Seasoning Mix, we help you make easy tomato soup with tasty flavor you are sure to love. Just add our seasoning packet to fresh or canned produce to create something you can call your own.
- Net Weight: 5.5 oz (155.9 g)
- Makes 6 Pints
INGREDIENTS: Sugar, Salt, Dehydrated Onion, Coconut Oil, Corn Syrup Solids, Modified Food Starch, Garlic Powder, Onion Powder, Yeast Extract, Sodium Caseinate, Potassium & Sodium Phosphate, Citric Acid, Spice, Xanthan Gum, Tomato Powder, Natural Flavor (Includes Celery), Mono & Diglycerides, Soy Lecithin.
Contains: Milk, Soy
TOMATO SOUPMakes 6 Pints
- 3.5 lbs fresh tomatoes (about 22 medium) or 2 cans (28 or 29 oz
each) unsalted tomato puree
- 6½ cups (52 fl oz) water*
- 1 pouch Mrs. Wages® Tomato Soup Seasoning Mix
*Instead of measuring, fill up 2x empty tomato puree cans to rinse out
tomato, which is about 52 fl oz of water.
WASH fresh tomatoes. Scald 3 minutes in boiling water. Dip into
cold water. Cut out cores, remove skins and chop coarsely. Puree in
blender. This should yield about 7 cups of tomato puree.
COMBINE tomatoes, Mrs. Wages® Tomato Soup Seasoning Mix,
and water in a large non-reactive saucepan. Do not use aluminum.
Bring mixture to a boil. Stir occasionally. Reduce heat and simmer 10
minutes. Stir occasionally. Soup is ready!
SERVE. Pour into containers and let cool. Cover and refrigerate at
least 30 minutes before serving. Store covered in refrigerator for up to
FREEZE. Pour into freeze-safe containers and let cool. Store covered
in freezer up to 1 year. Store thawed product in refrigerator up to 1
CAN. Prepare home canning jars and lids according to manufacturer’s
instructions for sterilized jars. Pour hot soup into clean hot pint canning
jars, leaving ½-inch headspace. Remove air bubbles, wipe rim and
cap each jar as it is filled. Process jars for 40 minutes** in boiling water
bath canner. Turn off heat, carefully remove canner lid, and let jars
stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to
cool at room temperature for 12 to 24 hours. Test jars for airtight seals
according to manufacturer’s directions. If jars do not completely seal,
refrigerate and consume within 1 week. Use shelf-stable product within
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