A good friend shared her tomato soup recipe with me last year ... and
we were disappointed when we opened the last package earlier this
winter. My husband planted a LOT more tomato plants this year so I
can prepare more soup (he also planted a lot of garlic and Walla Walla
onions). I put the soup into Rubbermaid Premium containers and then,
when frozen, pop out the soup and put it into foodsaver bags. Takes
up a lot less space in the freezer and they stack pretty well. I know
that she froze her soup in freezer-safe quart jars.

Here's the recipe:

Carolyn's Tomato Soup

2 cans beef consommé
8 large tomatoes chopped
1 large onion sliced
2 cloves garlic chopped
6 sprigs parsley
pinch of tyme
1 bay leaf
6 pepper corns
1 tablespoon salt
1/8 teaspoon pepper

Bring all of the above to a boil and simmer 30 minutes
Run it through a food mill
Return to heat and add
1/4 teaspoon baking soda
1/2 tablespoon sugar

Melt 2 and 1/2 tablespoons of butter and add 2 tablespoons of corn
starch - then add this to the soup and simmer for another 5- 8
minutes- the soup will thicken slightly. I double the recipe and
freeze the soup.