Soup Recipes

Canning Tomato Soup Recipe

Tomato soup – it’s the quintessential comfort food, a dish that feels like a warm hug on a chilly day. But have you ever thought about canning it? Preserving this delicious soup for future use is a fantastic way to have homemade goodness on hand, even when tomatoes aren’t in season. Canning tomato soup not only allows you to capture the ripe, tangy flavors of summer, but it also gives you the flexibility of homemade soup without all the work whenever you crave it.

The process of canning might seem daunting at first, but with the right guidance and a little patience, you’ll soon find that it’s a satisfying and rewarding endeavor. Imagine the convenience of popping open a jar of rich, flavorful tomato soup in the middle of winter, feeling like you’re reliving those warm, sunny summer days. Let’s dive into how to make your own homemade canned tomato soup!

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Canning Tomato Soup Recipe

Canning your own tomato soup requires a few steps that are pretty straightforward. The goal is to preserve the soup so that it stays safe, tasty, and fresh for months, if not longer. Here’s how you can do it:

Ingredients Needed

To make a batch of hearty, flavorful tomato soup for canning, you will need a selection of basic ingredients. These are the essentials, but you can always adjust the seasonings and extras based on your preferences:

  • 6-8 pounds of ripe tomatoes (Roma or plum tomatoes are ideal for this)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 tablespoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground thyme (optional, but adds nice depth)
  • 1/2 teaspoon basil (fresh or dried)
  • 1/2 cup heavy cream (optional, for a creamy version)
  • 1 tablespoon lemon juice (for acidity, which is important for the canning process)
  • Canning jars (pint or quart size)
  • Canning lids and rings
  • A large pot or stockpot
  • A pressure canner or water bath canner

Cooking Instructions

  1. Prepare The Tomatoes

    • Begin by blanching the tomatoes. Use a sharp knife to make a small “X” on the bottom of each tomato. Bring a large pot of water to a boil, and carefully drop the tomatoes in for about 30 seconds. Once the skins start to peel away, remove them and place them into a bowl of ice water to stop the cooking process.
    • Peel off the skins, remove the cores, and roughly chop the tomatoes.

  2. Cook The Soup Base

    • Heat olive oil and butter in a large stockpot over medium heat. Add the onions and garlic and sauté until soft and fragrant (about 5-7 minutes).
    • Add the chopped tomatoes, broth, salt, pepper, thyme, basil, and sugar (if using). Stir everything together and bring it to a simmer. Let it cook for about 30 minutes, stirring occasionally. The tomatoes should break down into a rich, flavorful base.

  3. Blend The Soup

    • Once the soup has simmered, use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, you can carefully ladle the soup into a regular blender (in batches) and blend it until silky and creamy.
    • Taste the soup and adjust the seasoning as needed.

  4. Add Cream (optional)

    • For a creamy version, stir in the heavy cream and bring it back to a gentle simmer for another 5 minutes. This will add a velvety texture and richness to your soup.

  5. Prepare For Canning

    • Prepare your canning jars by washing them thoroughly. Make sure the lids and rings are clean and ready to go.
    • Add lemon juice to each jar (about 1 tablespoon per pint or 2 tablespoons per quart) to ensure proper acidity levels, which is crucial for safe canning.

  6. Fill The Jars

    • Ladle the hot soup into the prepared jars, leaving about 1 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.

  7. Seal And Process

    • Place the lids on the jars and screw the rings on, just until they’re fingertip-tight (don’t over-tighten).

    • Process the jars in a pressure canner or water bath canner, depending on your method:

      • Pressure canning: Process at 10-12 pounds of pressure for 35 minutes for pints, 45 minutes for quarts.
      • Water bath canning: Process for 35 minutes for pints, 45 minutes for quarts in boiling water.

  8. Cool And Store

    • Once processed, remove the jars from the canner and let them cool completely. Check that the lids have sealed properly (they should be indented). Store in a cool, dark place. Canned tomato soup will last for up to a year.

Ingredient Insights

  • Tomatoes: Roma or plum tomatoes are best for canning due to their low water content and thicker flesh. The variety you choose will affect the texture and taste of the soup. For a richer flavor, consider roasting the tomatoes before making the soup.
  • Onions & Garlic: These two aromatics form the base flavor of the soup. Sautéing them before adding the tomatoes brings out their sweetness and mellows their sharpness.
  • Lemon Juice: This is essential for food safety during the canning process. It helps to balance the pH, ensuring the tomatoes stay safe from harmful bacteria like botulism.
  • Herbs: Fresh basil and thyme add complexity to the soup, giving it a garden-fresh taste. You can also experiment with other herbs like oregano or rosemary depending on your flavor preferences.

Expert Tips

  • Tomato prep: If you prefer a smoother soup, you can strain out the seeds before pureeing. It’s a bit more effort but results in a smoother texture.
  • Canning method: Always follow proper canning safety practices, especially when using a pressure canner. Undercanning or overcooking can affect both the flavor and safety of your soup.
  • Jar storage: Label each jar with the date you canned it. This way, you’ll know when to use it by. Canned soups have a long shelf life, but it’s best to consume them within a year for optimal flavor.
  • Freezing: If you’re unsure about canning, freezing tomato soup is a great alternative. Freeze the soup in containers or freezer bags, making sure to leave some space for expansion.

Recipe Variations

  • Cream of Tomato Soup: Add a cup of heavy cream to the soup after blending, giving it a richer, smoother texture. Some people also like a dollop of sour cream to serve alongside for extra tang.
  • Spicy Tomato Soup: For those who like a little heat, add a pinch of red pepper flakes or a diced jalapeño pepper during the cooking process. For an even bolder kick, throw in a chipotle pepper in adobo sauce.
  • Roasted Tomato Soup: Instead of simmering fresh tomatoes, roast them in the oven with olive oil, salt, pepper, and garlic. Roasting brings out the sweetness and depth of flavor in the tomatoes, making the soup even more delicious.
  • Vegetable Tomato Soup: Add diced carrots, celery, or zucchini to the soup base for extra veggies. These can be sautéed with the onions and garlic before adding the tomatoes.

Final Words

Canning tomato soup is a project that requires a little time and attention but is incredibly rewarding. With just a few ingredients, you can create a delicious homemade soup that will warm your soul, whether it’s summer or winter. The flavors meld together in a way that makes each spoonful comforting and familiar.

The beauty of canning tomato soup is that it’s completely customizable. You can play with herbs, adjust the acidity, and even add cream or other seasonings to create a version that’s perfectly suited to your taste.

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