I found this soup online, and I modified it, to make it vegan. It's the best tomato soup I've ever made! I made and canned 106 quarts of it, this year, from our garden! It's very simple, just chop the celery, onions and tomatoes into large chunks and cook them until they are soft. Run these three ingredients through the blender (I used a Vitamix) until they are very smooth. On the last batch that you blend, add the whole wheat flour, fructose and vegan butter and salt.
Here's the RECIPE - Makes 7-8 Quarts of Soup!
Chop the following 3 ingredients and cook until soft:
Blend the soup in your blender until very smooth, on the last batch you are blending, add the following ingredients:
Mix everything together and reheat to almost boiling...stirring so as not to stick. Pour into your ready canning jars and water bath for 30 minutes. The BEST TOMATO SOUP EVER!