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Tomato Soup

14 quarts ripe tomatoes
7 medium-sized onions
1 stalk celery
14 sprigs parsley
3 bay leaves
½ to 1 cup basil
14 Tbsp flour
14 Tbsp butter
3 Tbsp salt
8 Tbsp sugar
2 tsp pepper

Wash and cut up tomatoes. Chop onions, celery and parsley. Add to tomatoes along with basil and bay leaves. Cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste and thin with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars, leaving one inch of headspace. Put on cap and screw band on tightly. Process in boiling water bath for 15 minutes.