Homemade tomato soup is one of those timeless dishes that brings comfort, warmth, and an undeniable sense of nostalgia with every spoonful. There’s something incredibly satisfying about making your own tomato soup from scratch, especially when you have the freshest tomatoes and a little bit of time to really make it your own. Whether you’re looking to stock up your pantry for the colder months or just craving a bowl of something rich and velvety, canning your homemade tomato soup is the perfect solution.
This guide will take you through the process step by step, from selecting the best ingredients to canning and preserving your soup for future enjoyment. Plus, I’ll share some expert tips and fun variations to help you tweak the recipe to fit your tastes.
Canning Homemade Tomato Soup Recipe
Canning homemade tomato soup isn’t just about putting jars on a shelf for later use-it’s about capturing that fresh, garden-grown flavor that can brighten up any dish. And let’s not forget the convenience factor! With just a little preparation, you can make a big batch and enjoy the fruits of your labor throughout the year. Below is a breakdown of the key steps you’ll need to follow to make this delicious soup and preserve it in jars.
Ingredients Needed
Before you dive into the recipe, it’s essential to gather everything you’ll need. The beauty of this soup lies in its simplicity, and many of these ingredients might already be in your pantry. Here’s what you’ll need to get started:
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Tomatoes (12-15 medium-sized, ripe and juicy)
The foundation of the soup-choose tomatoes that are in-season for the best flavor. Romas, heirlooms, or plum tomatoes work wonders for a rich, smooth soup.
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Onion (1 medium-sized, chopped)
Adds depth and sweetness to the soup, complementing the acidity of the tomatoes.
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Garlic (4-5 cloves, minced)
Garlic gives the soup a savory base, and the fragrance fills your kitchen as it simmers.
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Vegetable broth (4 cups)
Helps thin out the soup to your preferred consistency while adding extra flavor.
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Olive oil (2 tablespoons)
For sautéing the onions and garlic, which gives the soup its initial savory base.
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Salt (1 teaspoon)
Enhances the natural flavors of the tomatoes and brings everything together.
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Black pepper (½ teaspoon)
Adds a little kick of warmth and complements the sweetness of the tomatoes.
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Sugar (1 tablespoon)
A secret ingredient to balance the acidity of the tomatoes. Don’t worry-it won’t make the soup taste sweet, but it will mellow out the tang.
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Basil (1 teaspoon dried, or a few fresh leaves)
A classic herb that elevates the overall taste of the soup with its aromatic qualities.
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Heavy cream (1 cup, optional)
For a creamy finish that makes the soup rich and velvety.
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Lemon juice (2 tablespoons, optional)
A splash of brightness at the end that can cut through the richness of the cream, if used.
Cooking Instructions
Now that you have your ingredients prepped and ready, let’s get cooking!
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Prep The Tomatoes
Start by blanching the tomatoes to make them easier to peel. Bring a pot of water to a boil, and score an "X" at the bottom of each tomato. Drop the tomatoes in the boiling water for about 30 seconds until you see the skins begin to peel back. Remove them and immediately transfer them to a bowl of ice water. Peel off the skins, remove the seeds, and roughly chop the flesh. Set aside.
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Sauté The Aromatics
In a large stockpot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes until they soften and turn translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
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Add The Tomatoes And Broth
Stir in the prepared tomatoes and vegetable broth. Bring everything to a simmer over medium heat. Let it cook for 20-25 minutes, allowing the flavors to meld together.
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Blend The Soup
After the soup has simmered, use an immersion blender to blend everything into a smooth consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, and return it to the pot once pureed.
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Season The Soup
Add salt, black pepper, sugar, and basil. Taste and adjust the seasoning as needed. If you’re going for a creamier texture, stir in the heavy cream. Allow it to cook for an additional 5 minutes to incorporate.
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Can The Soup
Prepare your jars by sterilizing them in boiling water. Once the soup is done, ladle it into the jars, leaving about an inch of space at the top. Wipe the rims of the jars clean, place the lids on, and process the jars in a water bath canner for 40 minutes. Let them cool completely before storing.
Ingredient Insights
Let’s talk about the key ingredients that really make this soup stand out.
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Tomatoes
The tomato is the star of the show, but the variety of tomato you choose can affect the flavor. Heirlooms bring a rich sweetness, while Roma tomatoes have a more acidic bite. The goal is to select tomatoes that are ripe and flavorful for a truly rich soup.
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Onions And Garlic
These two ingredients provide the savory backbone of the soup. Onions bring sweetness, while garlic adds that deep, aromatic flavor. Together, they create a flavor base that enhances everything else.
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Sugar
Tomatoes can be very acidic, and a little sugar balances that acidity. It won’t make your soup sweet, but it will smooth out the flavors and keep them from tasting too tart.
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Heavy Cream
This is optional, but if you’re looking for a creamy, luxurious texture, it’s worth adding. It helps to mellow out the acidity and give the soup a silky, rich finish.
Expert Tips
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Use Fresh Tomatoes When Possible
If you have access to fresh tomatoes, use them! You’ll get a more vibrant flavor than with canned tomatoes, and the texture will be perfect for blending.
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Strain The Soup
For an ultra-smooth, refined texture, consider straining the soup after blending to remove any remaining seeds or bits of skin.
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Make It Spicy
Add a pinch of red pepper flakes or a diced jalapeño to the soup for a little heat. It’s a great way to customize it to your tastes.
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Freeze Extra Soup
If you don’t want to can it, tomato soup freezes really well. Just be sure to leave some room in the container for expansion.
Recipe Variations
While this tomato soup is delicious on its own, you can take it in many different directions. Here are a few variations to keep things interesting:
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Roasted Tomato Soup
Roast the tomatoes in the oven with olive oil, salt, and pepper before adding them to the soup base. Roasting brings out the natural sweetness and adds a depth of flavor that you won’t get from just simmering.
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Bacon Tomato Soup
For a smoky twist, cook bacon in the pot before sautéing the onions. The rendered bacon fat will add richness, and crumbled bacon can be used as a garnish for an extra crunch.
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Herbed Tomato Soup
Fresh basil, thyme, and oregano can be added for a more herbaceous soup. Toss them in while the soup simmers for maximum flavor.
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Vegan Version
Skip the heavy cream and opt for coconut milk or a plant-based cream alternative. Ensure your vegetable broth is truly vegan as well!
Final Words
Homemade tomato soup, when made from scratch and canned, becomes not just a dish but a pantry staple that you’ll reach for again and again. The beauty of canning your soup is that you get to enjoy it at the peak of tomato season, even long after the harvest has ended. The vibrant flavors, the smooth texture, and the satisfaction of creating it yourself are just a few reasons why this recipe is worth trying.