Tomato soup-it’s a timeless classic that many of us associate with cozy nights, lazy afternoons, or childhood comfort. The warm, tangy richness of tomatoes simmered into a smooth, velvety broth makes for a satisfying dish on its own, but when preserved in mason jars, it transforms into something even more special. Enter ball canning tomato soup, a method that lets you enjoy this delicious homemade soup all year round, long after the tomatoes have disappeared from your garden or local farmer’s market.
Canning is an age-old practice, often seen as a bit of a craft, an art form even, as it requires patience, precision, and a good understanding of the process. But once you get the hang of it, preserving your favorite tomato soup becomes an incredibly rewarding experience. Whether you’re a seasoned canner or a newbie, making this soup is a great way to hone your skills and ensure that you have a jar of comforting, homemade goodness to pull out whenever you need it.
In this article, we’ll explore everything you need to know to can tomato soup with the Ball method, from ingredients to expert tips, recipe variations, and much more. So let’s dive in and explore how you can make this timeless soup, can it, and store it for months of enjoyment!
Ball Canning Tomato Soup Recipe
Here’s a simple, yet rich recipe for homemade tomato soup that’s ideal for canning. The beauty of this recipe is in its simplicity-it lets the flavor of the tomatoes shine while allowing you to add just enough seasoning to elevate the taste without overwhelming it.
Ingredients Needed
- Fresh Tomatoes (about 5-6 pounds): You can use any kind of tomatoes, but Roma, plum, or heirloom varieties work especially well due to their meatiness and sweetness.
- Onions (1 medium): Sweet onions or yellow onions are ideal for their mild, flavorful base.
- Garlic (3-4 cloves): Fresh garlic gives the soup a nice depth of flavor.
- Carrots (2 medium): Adds natural sweetness and balances the acidity of the tomatoes.
- Celery (2 stalks): Adds an earthy flavor and texture.
- Butter (2 tablespoons): Adds richness and a smooth mouthfeel to the soup.
- Olive Oil (2 tablespoons): For sautéing the vegetables.
- Chicken or Vegetable Broth (4 cups): Provides the liquid base for the soup.
- Tomato Paste (2 tablespoons): Deepens the tomato flavor and gives the soup body.
- Sugar (1 tablespoon): Balances the acidity of the tomatoes.
- Salt (to taste): Essential for enhancing the flavors.
- Black Pepper (1/2 teaspoon): For a slight kick.
- Dried Basil (1 teaspoon): Gives the soup a herbal, slightly sweet note.
- Dried Oregano (1 teaspoon): Complements the basil and adds depth.
- Canning Lids and Jars (Quart or Pint-size): Essential for the canning process.
Cooking Instructions
- Prepare Your Jars: Start by sterilizing your canning jars. This is key to making sure your soup stays safe and doesn’t spoil. You can sterilize jars by placing them in a boiling water bath for 10 minutes, or you can run them through a cycle in the dishwasher.
- Blanch the Tomatoes: To remove the skins from the tomatoes, score a small ’X’ at the bottom of each tomato. Boil them in a large pot for about 2-3 minutes until the skins start to peel away, then immediately transfer them to a bowl of ice water. Once cooled, peel off the skins and chop the tomatoes into chunks.
- Sauté the Vegetables: In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté until softened, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
- Simmer the Soup: Add the chopped tomatoes, tomato paste, broth, sugar, salt, pepper, basil, and oregano to the pot. Bring it to a simmer and cook for about 45 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Blend the Soup: Once the soup has simmered, use an immersion blender to puree it directly in the pot for a smooth consistency. Alternatively, you can transfer the soup in batches to a regular blender.
- Can the Soup: Using a ladle, carefully pour the hot soup into your sterilized jars, leaving about an inch of headspace at the top. Wipe the rims of the jars to ensure a good seal. Place the canning lids on the jars and screw on the metal bands until they’re just fingertip-tight (not too tight).
- Process the Jars: Place the jars into a boiling water canner, ensuring they’re fully submerged. Process the jars for 35-40 minutes for pints or 45 minutes for quarts. After the time is up, remove the jars and let them cool completely on a towel-lined surface. You should hear a ’pop’ as the jars seal. This means they’re ready to store!
Ingredient Insights
Understanding the ingredients used in this recipe not only improves the final flavor of your soup but can also help you make informed substitutions or tweaks:
- Tomatoes: The heart of the recipe, tomatoes give the soup its characteristic flavor. Ripe, in-season tomatoes will yield the best results. If you’re canning during winter, look for tomatoes that are vine-ripened or from a trusted local source.
- Broth: Whether you choose chicken or vegetable broth depends on dietary preferences. The broth adds richness and complexity to the soup. Some prefer using homemade broth, which imparts a deep, personalized flavor to the final dish.
- Herbs: Basil and oregano are traditional herbs for tomato soup. They’re fragrant, flavorful, and lend a familiar taste. You can experiment with fresh herbs for a more vibrant flavor, but be sure to adjust quantities since fresh herbs are often more potent than dried ones.
- Sugar: A small amount of sugar balances out the acidity of tomatoes, which can sometimes taste harsh. The sugar helps round out the flavors without making the soup noticeably sweet.
Expert Tips
If you’re new to canning, or even if you’ve done it before, these tips will help ensure your Ball canning tomato soup turns out perfectly every time:
- Proper Sterilization: Always sterilize your jars and lids before canning to prevent contamination.
- Headspace: Be mindful of the headspace when filling your jars-too much or too little can cause issues with the seal and spoilage.
- Avoid Overcooking: Simmer the soup long enough to develop flavors, but avoid cooking it for too long, as this can affect the texture and brightness of the tomatoes.
- Taste Testing: Before you can the soup, taste it! Adjust seasoning as needed. Sometimes, the tomatoes may be sweeter or more acidic than expected, so you may need to add a little more sugar or salt.
- Pressure Canning for Safety: Some tomato soups may require pressure canning, especially if you add low-acid ingredients. Always check canning guidelines to ensure you’re following the best safety practices.
Recipe Variations
One of the fun things about making tomato soup is that you can customize it to your personal taste! Here are some easy ways to switch it up:
- Spicy Tomato Soup: Add red pepper flakes or chopped jalapeños for a spicy kick.
- Creamy Tomato Soup: For a rich, creamy version, add heavy cream or whole milk after blending the soup. A splash of cream can transform the soup into something truly luxurious.
- Roasted Tomato Soup: Roasting the tomatoes before adding them to the soup can intensify their flavor. Just toss the halved tomatoes with olive oil, garlic, salt, and pepper and roast at 400°F for 25-30 minutes before proceeding with the recipe.
- Herbed Tomato Soup: Add fresh herbs like thyme, rosemary, or bay leaves for more complex, earthy notes.
Final Words
Ball canning tomato soup is a perfect way to capture the essence of summer in a jar. It allows you to enjoy the vibrant taste of fresh tomatoes long after the season ends. The process is simple, the results are rewarding, and with a bit of patience and care, you’ll have jars full of homemade goodness that are as comforting as a hug in a bowl.