Printer-friendly version

What You Need:

• 1 can (64 oz) tomato juice
• 1/2 C butter or margarine
• 1/2 t Worcestershire sauce

How to Make It:

1. Pour the tomato juice into a large pan.
2. Add the butter and Worcestershire sauce.
3. Over high heat bring to a rapid boil.
4. Remove from heat and cool completely.
5. Place in freezer containers and freeze for up to 3 months.
6. To reheat, remove soup from freezer container by running under some warm water.
7. Cover the bottom only of a large saucepan with water.
8. Place soup in the pan.
9. Heat on medium until boiling, stirring occasionally.