Campbell’s Tomato Soup Canning Recipe

Canning your own homemade tomato soup is not just a practical skill-it’s a deeply satisfying one. Imagine the comfort of having a jar of rich, velvety tomato soup waiting for you on a chilly day. Not only does homemade canned tomato soup taste so much better than anything you’ll find at the store, but it also gives you the control to customize the flavor, adjust the seasoning, and avoid artificial preservatives. If you’re already an avid home canner or if you’re just starting to explore the joys of preserving food, Campbell’s Tomato Soup Canning Recipe is a fantastic place to begin. This recipe is packed with flavor and offers that nostalgic, creamy tomato soup flavor we all know and love. It’s time to get canning!

Campbell’s Tomato Soup Canning Recipe

Before we get into the specifics of the ingredients and instructions, let’s talk about what you’ll end up with. This isn’t just tomato soup in a jar-it’s your future go-to comfort food, ready to be heated up on a lazy evening or as a quick meal for a busy week. The beauty of canning your soup is that you can enjoy it all year round. Plus, the process allows you to store it for long-term use, reducing food waste and making the most of those vibrant, seasonal tomatoes.

Now, let’s dive into the recipe itself.

Ingredients Needed

To make this Campbell’s Tomato Soup-inspired recipe, you’ll need a few simple ingredients-nothing too fancy, but everything contributes to the richness of the soup.

• Ripe Tomatoes (about 8 lbs): This is the foundation of the soup. Choose meaty, flavorful tomatoes like Roma or plum tomatoes, which are perfect for canning because they have less water content and a denser flesh.
• Onions (2 medium): Adds depth to the flavor profile. Use sweet onions if you want a milder, less pungent base.
• Carrots (2 medium): A little sweetness and a subtle earthy flavor will complement the acidity of the tomatoes.
• Celery (2 stalks): An aromatic addition that blends well with the other vegetables and enhances the soup’s base.
• Garlic (3 cloves): Fresh garlic brings a savory note that balances the tanginess of the tomatoes.
• Chicken or Vegetable Stock (4 cups): You can use water in a pinch, but stock will provide a deeper, richer flavor.
• Butter (2 tbsp): Adds creaminess and richness, giving the soup that luxurious texture.
• Heavy Cream (1 cup): This transforms your soup into a velvety, smooth delight that is the hallmark of Campbell’s-style tomato soup.
• Sugar (1 tbsp): A small amount helps balance out the acidity of the tomatoes and smooths out the flavors.
• Salt (to taste): Essential for seasoning the soup.
• Pepper (to taste): Freshly ground black pepper adds a little kick to the flavor.
• Canning Jars and Lids: Make sure you have proper canning jars, lids, and rings to seal your soup for storage.

Cooking Instructions

Now that we’ve gathered everything we need, let’s get cooking!

1. Prepare the Tomatoes: Start by peeling and coring the tomatoes. You can do this easily by blanching the tomatoes in boiling water for about 30 seconds until the skins start to peel off. Once peeled, chop them up and set them aside.
2. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions, carrots, celery, and garlic. Sauté them for about 10-12 minutes until they soften and become fragrant.
3. Add the Tomatoes: Stir in your prepared tomatoes and cook for another 15-20 minutes, letting the tomatoes break down into a chunky sauce.
4. Puree the Soup: Once the tomatoes have softened, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
5. Add Stock and Seasonings: Add the stock, salt, pepper, and sugar to the soup. Stir to combine and bring to a gentle simmer. Let the soup cook for 20-30 minutes, allowing the flavors to meld together.
6. Finish with Cream: Stir in the heavy cream, and let it simmer for an additional 5 minutes. Taste for seasoning and adjust salt and pepper as needed.
7. Prepare for Canning: While the soup is simmering, sterilize your canning jars and lids. Once the soup is ready, ladle it carefully into the jars, leaving about 1 inch of headspace. Wipe the rims clean and seal the jars with the lids.
8. Process the Jars: Process the jars in a boiling water canner for about 30-35 minutes, depending on your altitude. This will ensure that the jars are sealed and your soup is preserved for long-term storage.
9. Cool and Store: Let the jars cool completely before storing them in a cool, dark place. The soup will stay good for up to a year!

Ingredient Insights

Each ingredient in this recipe has a purpose beyond just adding flavor. Let’s break them down:

• Tomatoes: The star of the soup. Tomatoes provide the acidic, slightly sweet base that defines the flavor profile. Their high natural pectin content helps give the soup its body.
• Onions, Carrots, Celery: These vegetables are part of the classic mirepoix, which is a flavor base used in many soups and stews. They provide depth and balance to the sharpness of the tomatoes.
• Garlic: Garlic enhances the overall flavor with its subtle, savory punch, while being versatile enough to work with both tomatoes and cream.
• Stock: The stock-whether chicken or vegetable-adds a depth of umami that transforms the soup from a simple tomato puree into something hearty and satisfying.
• Butter & Cream: Fat is essential in tomato soup, giving it the luxurious mouthfeel that makes it feel like a treat, rather than just a basic meal.
• Sugar: A small amount of sugar helps tame the acidity of the tomatoes and rounds out the flavors.

Expert Tips

Here are some tried-and-true tips to ensure that your tomato soup turns out just like the kind you remember from Campbell’s:

• Use a Good Tomato: The quality of your tomatoes will make all the difference in the final soup. Choose fresh, ripe tomatoes, and try to pick those that are in season for the best flavor.
• Don’t Skip the Butter: While you might be tempted to lighten up the recipe, the butter adds richness and helps the cream integrate smoothly into the soup, giving it that perfect texture.
• Strain the Soup for Smoothness: If you prefer an ultra-smooth soup, you can pass it through a fine mesh sieve after pureeing to remove any remaining tomato seeds or skins.
• Control the Acidity: If your tomatoes are particularly acidic, you can add a pinch of baking soda to neutralize it. But, do this carefully-just a little bit, as it can affect the flavor.
• Canning Time: Make sure to follow the exact canning times based on your altitude, as under-processing can lead to unsafe jars, while over-processing might compromise the texture and flavor of your soup.

Recipe Variations

While this recipe is delicious as is, there are several ways you can tweak it to make it your own:

• Spicy Tomato Soup: Add a few dashes of hot sauce, red pepper flakes, or even a finely chopped jalapeño during the cooking process for some heat.
• Herbed Tomato Soup: Infuse the soup with fresh herbs like basil, thyme, or oregano for an Italian twist.
• Roasted Tomato Soup: For a deeper, smoky flavor, try roasting the tomatoes before adding them to the soup. This adds complexity to the flavor profile.
• Vegan Version: Swap the butter and heavy cream for plant-based alternatives like olive oil and coconut milk for a vegan version of this soup.

Final Words

Making your own tomato soup and canning it isn’t just a recipe; it’s a craft. There’s something incredibly rewarding about turning fresh produce into pantry staples that you can pull out whenever you need a quick and comforting meal. Plus, there’s nothing like opening a jar of homemade soup in the middle of winter and tasting the freshness of summer’s tomatoes. Canning this soup means that you’ll have a stash of homemade goodness ready whenever the craving strikes.