tomato soup

(This recipe comes from my Grandma Tubbs)
14 qts tomatoes

6 small onions-quartered

1 red bell pepper-chopped

6 green bell peppers-chopped

1 bunch of celery-sliced into chunks

1 small garlic clove-optional

1 cup sugar
1/4 cup salt
1/2 cup butter
1 cup flour

Cook tomatoes until soft. Cook all other vegetables in a small amount of water until soft. Run tomatoes and vegetables through a food mill, extracting all the juice. (You can add more water if needed.)

Put tomato and vegetable juice in a large stainless steel pot and bring to a boil. Add one cup sugar and 1/4 c. salt.

In a small sauce pan, melt 1 cube of butter and make a roux with 1 c. flour. Add water or tomato juice to make a thin paste. Add to tomato and vegetable juice. Cook and stir until thickened. (Can add more water or more flour if needed, depending on how thick you want it. )

Put in clean, sterile hot jars and seal. Hot water bath for 20 minutes.