Tomato Soup

From the Amana Colony Recipes Cookbook, through Nancy Hicks!

14 quarts sliced tomatoes (I remove the skins)
2 bay leaves
1 bunch parsley
7 medium sized onions, sliced
1 T celery seed
1 t baking soda
1 cup flour
6 tablespoons salt
1/2 tablespoon cayenne pepper
 1 cup sugar

Combine first 6 ingredients and cook until tender.  Make thin paste of  flour with some of the tomato juice.  Add this paste and remaining ingredients to tomatoes on stove.  Cook slowly for 1/2 hour.  Fill sterilized jars and seal. 

To serve, dilute with milk or cream to desired consistency.