Canning Tomato Soup

by Andrea on September 11, 2013

in Canning and Preserving

Post image for Canning Tomato Soup

Canning Tomato Soup

As the fall season approaches, I tend to start thinking of warm soups to celebrate the impending season.   One of my favorite light soups is tomato soup.  It is so simple, yet wonderfully flavorful, rich, and satisfying.  Paired with a grilled cheese sandwich, you would be hard pressed to find another lunch time favorite as good as tomato soup.

The great thing about making and canning tomato soup, is the ability to cater the seasoning to your particular tastes.  The recipe below is slightly sweet, salty and savory, and has much more depth of flavor than canned tomato soup.

Canning Tomato Soup

What You Need:

Makes 5 quarts

  • 12 pounds of ripe tomatoes
  • 6 cups onions
  • 4 cups celery
  • 4 cloves garlic
  • 1 cup fresh basil
  • 1/4 - 1/2 cup brown sugar
  • 1 tsp salt

canning tomato soup

Start by chopping the onions, celery, garlic and basil.

Select tomatoes that are fresh, ripe and firm.  Wash, core and remove any bruised or soft spots from the tomatoes.  Place a large pot on the stove over medium-high heat.  Quarter a third of the tomatoes and quickly add them to the pot.  Use a potato masher or something similar to gently smash and break down the tomatoes, stirring frequently.  Quarter another third of the tomatoes and add them to the pot, continuing to smash and stir.  Quarter and add remaining third of tomatoes, then add the onion, celery, garlic and basil.

canning tomato soup

Simmer tomato mixture, stirring frequently, for 15 minutes or until tomatoes are broken down and vegetables are soft.

canning tomato soup

Press tomato mixture through a sieve, food mill or fine mesh strainer, to separate the juice.

Return juice to the large pot and add sugar and salt.  Start with 1/4 cup of brown sugar and taste.  If you want it sweeter, add the other 1/4 cup.  Bring to a boil, then reduce heat to medium and simmer for 15 minutes.  Ladle hot soup into sterilized jars using a sterilized funnel, leaving 1/2" of headspace.

Wipe the rimes of the jars with a clean paper towel, then place sterilized lid on top of the jar.  Thread ring onto the jar and tighten until fingertip tight.

canning tomato soup

Process in pressure canner at 10 pounds pressure for 20 minutes for pints and 30 minutes for quarts.  Be sure to check your pressure canner's instruction manual to follow proper procedure.

*Contact your local extension office for information on altitude/temp/timing changes for all canning recipes.

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

We recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

 Have you ever tried canning tomato soup? What other soups do you can?

Search

Related Posts Plugin for WordPress, Blogger...
Print Friendly
Get even more great articles!
Get my mini ebook, Fast Breakfasts for free!
Keep in touch by signing up for our weekly newsletters and get my mini ebook, Fast Breakfasts for free! It's full of ideas on super quick breakfasts from scratch.

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.

{ 11 comments… read them below or add one }

1 Erica September 11, 2013 at 7:25 am

mmmm. I love soups as the air turns crisp. Thanks for this, I have not tried to can tomato soup before.

Erica

Reply

2 Margaret September 11, 2013 at 10:33 am

Just in time for fall. Thanks for the tips

Reply

3 Andrea September 11, 2013 at 2:18 pm

I think I will try reheating the soup with some fresh vegetables and rice for a heartier soup!

Reply

4 Shelly Smith September 14, 2013 at 7:44 pm

Is this soup able to be canned in a water bath canner? I have never tried pressure canning, but I often can my tomatoes and/or tomato sauce using a water bath method. Not sure if the acidity level is high enough??

Reply

5 Merissa September 15, 2013 at 8:52 am

Onions and peppers are low acid items and thus the need for this recipe to be pressure canned.

Reply

6 Karen Holyk October 3, 2013 at 8:01 am

Just a quick question. I’ve never made homemade tomatoe soup yet, but with this years incredible tomatoe bounty from the garden I’m trying out all kinds of new tomatoe recipes! :-) Anyway, I was just wondering, if I peel the tomatoes, and then put everything through the food processor (tomatoes, oniones, peppers, etc), and then can; rather than putting everything through the strainer? or would that make it too thick? Has anyone tried this?

Reply

7 Andrea October 3, 2013 at 9:42 am

Hi Karen,

Glad to hear you have a great bounty this year! I think it would be fine to peel the tomatoes and run through the food processor, but I think the food processor may create some separation issues after it’s been stored for a couple weeks. I think it will be fine though, just make sure that after you put it in the food processor, to reheat the soup to a boil and let simmer for 15 minutes before canning.

Reply

8 Karen Holyk October 4, 2013 at 7:10 am

I make tomatoe sauce by peeling the tomatoes, and then food processing all the veggies, it doesn’t separate in the jars. Although, that we add flour etc to thicken, and then boil for probably 1.5 hours before canning. I’ll try making the soup with the food processor, and see how it goes! :-) Thanks!

Reply

9 Crystal August 2, 2014 at 9:13 pm

I know this is from last year but I came across this on Pinterest and loved that it didn’t have flour in it! I have been searching for a good sounding one without flour. I just don’t feel comfortable canning it! I changed the recipe ever so slightly…I added 2 T. lemon juice per quart (to make sure it was acidic enough) and added an extra 1/4 c sugar (I went with 3/4 c total of brown sugar) the added sugar was to off set the possible acidic bite from the lemon juice. I ended up with 4 qts and 1 pint (think I may have had 10 pounds of maters not 12) I have the 4 qts in the pressure canner right now and the pint in the fridge for lunch tomorrow! Thanks for the great recipe and I used to live in South Dakota :) I was outside of Rapid City. Cheers!

Reply

10 Lauralee August 16, 2014 at 10:17 am

Thank you! Very clear and easy to understand.

Reply

11 Angela August 17, 2014 at 2:56 pm

I made a half recipe of this for canning to make sure it was a good recipe before committing to a large quantity. I ended up with 2 quarts and a shy pint which my husband and I ate for lunch. Not sure the 2 quarts are going to last the week! Super good! Will for sure be making this again later this week with my next mega batch of tomatoes. I did cut back on the onions a little bit, but that was my only modification.

Reply

Leave a Comment

Thanks for taking a moment to share your thoughts and your story. I love to hear from you! Please remember this is a supportive and encouraging community. LHL reserves the right to delete any personal attacks, rude or offensive language, or anything not deemed family friendly.

See our Comment Policy for more information.