Canning Tomato Soup Recipe

Tomato soup is a timeless classic — warm, comforting, and deeply flavorful. Whether you enjoy it as a light lunch with a grilled cheese sandwich or as a cozy starter before dinner, homemade tomato soup is always a hit.

Canning tomato soup at home lets you preserve that rich, garden-fresh flavor to enjoy year-round. It’s a great way to use up an abundance of ripe tomatoes during the peak harvest season and ensures that a delicious, ready-to-heat meal is always available in your pantry.

Unlike store-bought canned soups, this homemade version is free from preservatives and artificial flavors. You’ll have complete control over the ingredients, and the taste is fresher, richer, and more satisfying.

Cooking Time and Serving

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Processing (Canning) Time: 20–25 minutes

• Total Time: ~2 hours

• Servings: About 8–10 pints (depending on jar size)

Ingredients for Canning Tomato Soup

• 12 pounds ripe tomatoes (Roma or plum work best)

• 4 medium onions, chopped

• 2 cups celery, chopped

• 2 cloves garlic, minced

• 1 cup carrots, chopped

• 4 tablespoons olive oil or butter

• 1 tablespoon salt (or to taste)

• 2 teaspoons sugar (optional, balances acidity)

• ½ teaspoon ground black pepper

• 6 cups vegetable or chicken broth

• 2 bay leaves

• 2 teaspoons dried basil (or 4 teaspoons fresh)

• 1 teaspoon dried thyme

• ½ teaspoon paprika (optional, for depth)

• ¼ cup lemon juice (bottled, for safe canning acidity)

How to Make Canned Tomato Soup

1. Prepare the Tomatoes

   • Wash, core, and chop the tomatoes. No need to peel — skins will be blended later.

2. Cook the Base

   • In a large stockpot, heat olive oil or butter. Add onions, celery, carrots, and garlic. Sauté until softened, about 10 minutes.

3. Add Tomatoes and Broth

   • Stir in chopped tomatoes, broth, bay leaves, basil, thyme, paprika, salt, sugar, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.

4. Blend the Soup

   • Remove bay leaves. Use an immersion blender (or transfer to a blender in batches) to puree until smooth.

5. Adjust Acidity

   • Stir in bottled lemon juice to ensure safe acidity levels for canning.

6. Prepare Jars

   • Sterilize jars, lids, and rings in hot water. Keep warm until ready to use.

7. Fill Jars

   • Ladle hot soup into jars, leaving 1-inch headspace. Wipe rims, place lids, and screw bands fingertip tight.

8. Process in Water Bath or Pressure Canner

   • For safety, pressure canning is recommended.

   • Pressure Canner: Process pint jars for 20 minutes (10 PSI).

   • Water Bath Canner (with added lemon juice): Process for 35–40 minutes, adjusting for altitude.

9. Cool and Store

   • Allow jars to cool 12–24 hours undisturbed. Check seals, label, and store in a cool, dark place.

Notes

• Always use bottled lemon juice, not fresh, to ensure consistent acidity for safe canning.

• This soup is a base — add milk or cream after opening the jar if you want a creamy version. Never can dairy.

• Adjust spices to taste, but do not reduce the acid component.

• Use Roma or plum tomatoes for best results; they’re meatier and less watery.

FAQs

Q1: Can I make this soup creamy before canning?
No. Dairy products are unsafe for home canning. Add cream or milk after opening the jar when reheating.

Q2: How long does canned tomato soup last?
Properly sealed jars last up to 12–18 months in a cool, dark place.

Q3: Do I have to peel the tomatoes?
Not necessary — blending makes the skins unnoticeable.

Q4: Can I freeze instead of canning?
Yes, you can freeze in airtight containers or freezer bags for up to 6 months.

Nutrition (Per 1 Cup Serving)

(Values may vary depending on ingredients and portion size.)

Disclaimer

This recipe is intended for general use and enjoyment. Always follow safe canning guidelines to prevent foodborne illness. Enjoy in moderation as part of a balanced diet. If you have tomato allergies, sensitivities to acidic foods, or other dietary concerns, consult with a healthcare provider before consuming.