40 Meatless Meals: Tomato Soup

I was shocked to hear my sister (who has always passionately avoided vegetables) raving about this tomato soup recipe.  It's meant to be made late in the summer when all your garden produce is in, but could work any time of year in a smaller batch.

1/2 bushel of tomatoes (peeled and in chunks)
14 sticks of celery (cleaned and chunked)
7 medium onions (peeled and in chunks)
4 green peppers (cleaned and seeded and cut into chunks)
Cook these 4 ingredients until tender and then put through a blender and then a colander.

Melt together:
2 cups butter
1 cup brown sugar
1/4 cup salt  (possibly more to taste, but add it later if you'd like)

Add 2 cups flour

Combine with juice mixture and boil about 8 minutes.
Put in jars and process in a pressure canner for 20 minutes at 10 lbs. pressure, or can in a boiling water bath for 35 minutes, or just go ahead and eat it.

Makes 18 pints.

If my math is correct, you can make 1/8 of this recipe as follows:
2 (28oz) cans tomatoes
2 stalks celery
1 onion
½ bell pepper
¼ c butter
2T brown sugar
1T salt
¼ c flour