Delicious and Comforting Tomato Soup Recipe

Welcome to my kitchen! Today, I’m excited to share with you my recipe for homemade canned tomato soup. This classic comfort food is a staple in many households, and for good reason. It’s warm, hearty, and delicious! But there’s something special about making it from scratch, using fresh ingredients and preserving it for later use.

Growing up, my mom always made the best tomato soup. It was a family favorite, especially on chilly days when we needed something to warm us up. But as I got older, I realized that the store-bought canned tomato soup just didn’t compare. It lacked the depth of flavor and the comforting feeling that my mom’s recipe always provided.

That’s why I started experimenting with my own recipe for homemade canned tomato soup. I wanted to create something that was just as delicious and comforting as my mom’s recipe, but with a few of my own twists. And let me tell you, I’ve nailed it!

In this recipe, we’ll be using fresh tomatoes, along with a few other simple ingredients, to create a rich and flavorful soup. And the best part? You can preserve it for later use by canning it in mason jars. This means that you’ll always have homemade tomato soup on hand, ready to be heated up and enjoyed whenever you want.

So, are you ready to learn how to make the best tomato soup you’ve ever tasted? Let’s get started!

Why You’ll Love This Recipe

Tomato Soup - Canning recipe
Tomato Soup – Canning recipe

Imagine coming home after a long day and being able to whip up a warm and comforting bowl of tomato soup in no time. That’s exactly what this canned tomato soup recipe provides. Not only is it delicious, but it’s also incredibly versatile. You can enjoy it on its own, pair it with a grilled cheese sandwich, or use it as a base for other recipes like vegetable soup or creamy tomato pasta sauce.

One of the best things about this recipe is that it utilizes fresh, ripe tomatoes. This means that you get all the nutritional benefits of these tasty fruits without any of the preservatives or additives found in canned tomato soup from the store. Plus, by canning your own tomato soup, you can make a large batch and store it in mason jars for easy and convenient use later on.

The rich, tangy flavor of this tomato soup comes from a blend of aromatic ingredients like onions, celery, and red bell peppers, as well as spices like bay leaf and dried basil. And if you’re a fan of fresh herbs, you can add a sprinkle of chopped fresh basil to your soup just before serving for an extra burst of flavor.

Whether you’re a busy parent looking for a quick and easy dinner solution or a foodie who loves experimenting with new recipes, this homemade canned tomato soup is sure to become a staple in your kitchen. So why not give it a try? You won’t regret it!

Ingredient List

“A warm bowl of comfort on a cold day”

Now that you’ve decided to try out this canned tomato soup recipe, let’s gather all the ingredients that you will need. This recipe calls for a combination of fresh tomatoes and canned tomatoes. You will also need aromatic vegetables such as onions, celery, carrots, and red bell peppers which will give the soup its depth and flavor. Additionally, you will need garlic, dried basil, fresh basil, and a bay leaf to enhance the taste. Don’t forget to have salt on hand to season the soup to taste. Here’s the complete ingredient list:

  • 8 quarts fresh tomatoes (about 40-50 medium-sized tomatoes)
  • 5-6 quarts tomato juice or tomato puree
  • 1 cup chopped carrots
  • 1 bunch celery, chopped
  • 6 onions, chopped
  • 1 red bell pepper, diced
  • 2 tablespoons garlic, minced
  • 1/2 cup fresh basil, chopped
  • 1 tablespoon dried basil
  • 1 bay leaf
  • Salt to taste

Note that for this recipe, it is best to use Roma tomatoes as they are meatier and have fewer seeds. However, if you prefer using other types of tomatoes, you may do so. The recipe also calls for a large amount of ingredients, but don’t worry, the result is delicious and worth the effort!

The Recipe How-To

Now that you know the ingredients, it’s time to get cooking! Follow these easy steps to make your own homemade canned tomato soup:

Step 1: Prepare the Vegetables

Start by washing and preparing the vegetables. Peel and chop 6 onions, 1 bunch of celery, 8 carrots, and 2 red bell peppers. Mince 6 cloves of garlic.

Step 2: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Rinse 5-6 quarts of fresh tomatoes and cut them into quarters. Place them on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 20-30 minutes until they start to caramelize.

Step 3: Combine the Ingredients

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, celery, carrots, and red bell peppers, and cook for 10-15 minutes until they start to soften. Add the minced garlic and cook for another 2 minutes.

Add the roasted tomatoes and 1 quart of tomato puree, and bring to a boil. Reduce the heat and let the soup simmer for 30-40 minutes, stirring occasionally.

Step 4: Prepare the Jars

While the soup is cooking, prepare your canning jars. Sterilize them by boiling them in a large pot of water for 10 minutes. Keep the jars in the hot water until you are ready to use them.

Step 5: Can the Soup

In a separate pot, bring water to a boil for the water bath canning. Add 1/4 cup of citric acid or lemon juice to the pot to ensure a safe acidity level.

Once the soup is ready, remove it from the heat. Use an immersion blender to blend the soup until it is smooth. Ladle the soup into the sterilized jars, leaving 1/2 inch of headspace at the top.

Wipe the rims of the jars clean and place the lids and bands on top. Place the jars in the boiling water bath and process for 40 minutes for pints or 45 minutes for quarts.

Step 6: Store and Enjoy

Remove the jars from the water bath and let them cool on a towel for 24 hours. Check that the jars are sealed by pressing the center of the lid. If it does not move, the jar is sealed.

Store the jars in a cool, dark place for up to a year. To enjoy your homemade canned tomato soup, simply heat up a jar on the stove or in the microwave and serve with fresh basil and a sprinkle of salt.

Now that you know how to make your own homemade canned tomato soup, you can enjoy it all year round!

Substitutions and Variations

“Preserving the taste of summer with every jar”

One of the best things about this canned tomato soup recipe is how versatile it is. There are many ways to switch up the flavors and make it your own. Here are a few substitutions and variations to consider:

– Roasted Tomato Soup: Instead of using canned or fresh tomatoes, try roasting them in the oven first. Simply cut the tomatoes in half, drizzle with olive oil, and roast at 400°F for about 30 minutes. This will add a deeper, smokier flavor to the soup.

– Tomato Basil Soup: Add some fresh basil to the soup for a delicious twist. You can also use dried basil if you don’t have fresh on hand.

– Creamy Tomato Soup: For a creamier soup, add a splash of heavy cream or half-and-half after blending.

– Vegetable Soup: Add some diced carrots, celery, and red bell peppers to the soup for a heartier, more filling meal.

– Condensed Tomato Soup: If you prefer your tomato soup to be thicker and more concentrated, use less water or juice when canning. This will create a condensed soup that can be diluted with water or milk when reheating.

– Homemade Tomato Sauce: If you have an abundance of fresh tomatoes, consider making your own tomato sauce instead. Simply cook the tomatoes down with some garlic, onions, and herbs until they break down into a thick sauce. You can then use this sauce as a base for the soup.

– Canned Tomatoes: If fresh tomatoes aren’t in season or available, you can use canned tomatoes instead. Just be sure to use a high-quality brand like San Marzano.

– Campbell’s Tomato Soup: If you’re looking for a nostalgic taste, try adding a can of Campbell’s tomato soup to the recipe. This will give it a classic, comforting flavor.

No matter how you choose to customize your canned tomato soup, be sure to follow the recipe instructions carefully to ensure safe canning and storage.

Serving and Pairing

“Homemade goodness in every spoonful”

Tomato soup is a classic dish that is perfect for any meal of the day. It is a versatile soup that can be served as an appetizer or paired with a sandwich or salad for a complete meal. This recipe for canned tomato soup is perfect for those who want to enjoy the delicious flavor of this soup year-round.

When serving canned tomato soup, you can add a dollop of sour cream, croutons, or fresh herbs like parsley or basil to enhance the flavor. You can also pair this soup with a grilled cheese sandwich, a side salad, or a crusty bread as a perfect accompaniment.

For a heartier meal, you can add cooked pasta, rice, or barley to the soup, and it will turn into a delicious and filling vegetable soup. You can also make a creamy tomato soup by adding heavy cream or milk to the soup before serving.

If you are looking for a quick and easy meal, you can use this canned tomato soup as a base for other recipes, such as a tomato sauce for pasta or a base for a vegetable or minestrone soup.

When it comes to pairing tomato soup with wine, you can go for a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, or a light-bodied red wine, such as Pinot Noir or Gamay. A refreshing beer, such as a Pilsner or a Pale Ale, can also be a great pairing option.

No matter how you serve or pair it, this canned tomato soup is a delicious and versatile dish that will satisfy your cravings and warm your soul.

Make-Ahead, Storing and Reheating

“The perfect addition to any pantry”

One of the best things about making homemade canned tomato soup is that you can easily make it ahead of time and store it for future use. Once you have canned the soup, it can be stored in a cool, dry place for up to a year. This makes it a great option for meal prepping or for those busy weeknights when you don’t have time to cook from scratch.

To reheat the soup, simply pour it into a pot and heat it over medium heat until it is hot throughout. You can also microwave it in a microwave-safe container, stirring every 30 seconds until it is heated through.

If you have leftover soup after opening a jar, it can be stored in the refrigerator for up to a week. Make sure to transfer it to an airtight container and label it with the date it was opened.

When it comes to serving the soup, there are many different options. You can enjoy a bowl of tomato soup on its own or pair it with a grilled cheese sandwich for a classic comfort food meal. You can also use it as a base for other soup recipes, such as vegetable soup or creamy tomato soup. And if you prefer a condensed tomato soup, simply add a can of condensed tomato soup to the homemade tomato soup for a richer flavor.

Overall, homemade canned tomato soup is a versatile and convenient option for any home cook. With a little bit of preparation and planning, you can have a delicious and nutritious meal ready to go whenever you need it.

Tips for Perfect Results

“Savoring the flavors of ripe tomatoes all year long”

Now that you have your homemade canned tomato soup ready, it’s time to make sure it turns out perfectly. Here are a few tips to keep in mind:

1. Use the right tomatoes: For the best flavor and texture, use ripe, meaty tomatoes like Roma or San Marzano. Avoid using watery or overripe tomatoes, as they can make the soup thin and mushy.

2. Roast your tomatoes: For a deeper flavor, roast your fresh tomatoes in the oven with a little olive oil and salt before adding them to the soup. This will give the soup a smoky, caramelized taste that’ll make it even more delicious.

3. Add fresh herbs: Fresh basil or parsley can add a fresh, bright flavor to the soup. Add them at the end of cooking for the best flavor.

4. Use citric acid or lemon juice: To ensure the soup is acidic enough for safe canning, add 1/4 teaspoon of citric acid or 1 tablespoon of lemon juice per pint of soup.

5. Process in a water bath: To safely can the soup and prevent spoilage, process it in a boiling water bath for 40 minutes for pints and 45 minutes for quarts.

6. Store in a cool, dark place: Once canned, store your tomato soup in a cool, dark place, like a pantry or cellar. Avoid exposing the jars to direct sunlight or heat, as this can cause spoilage.

By following these tips, you’ll be able to enjoy your homemade canned tomato soup for months to come.


Before we wrap up this article, let’s dive into some frequently asked questions about this delicious canned tomato soup recipe. These questions will help you troubleshoot any potential issues you might encounter along the way and give you some extra tips to make your soup extra tasty. So, let’s get started!

How long does homemade canned tomato soup last?

When properly stored, homemade canned foods can have an indefinite shelf life. However, in practical terms, they can last for a minimum of 2 to 5 years while still maintaining their flavor and nutritional benefits.

Can I can tomatoes in a water bath?

When it comes to canning tomatoes, both water bath canning and pressure canning can be used safely, but it’s crucial to remember to add acid regardless of the method chosen.

Can homemade soup be canned?

Preserving vegetables through canning soup is a great option, whether you’re adding meat or seafood or not. To ensure you’re making a safe and high-quality soup, it’s crucial to rely on scientifically-backed instructions from trustworthy sources like the USDA or Cooperative Extension System partners.

Is it better to pressure can or water bath tomatoes?

It is possible to safely process tomatoes using either a pressure canner or a boiling water bath. The boiling water method is considered safe due to the high temperature of the water which deactivates enzymes. Additionally, adding citric acid or lemon juice can further ensure the safety of the tomatoes by making them high-acid foods.

Bottom Line

In conclusion, canning your own tomato soup is an incredibly rewarding experience that yields delicious results. Not only is it a great way to use up your excess tomatoes, but it also allows you to have a ready-made meal on hand for those busy days. By following the steps outlined in this recipe, you’ll be able to create a homemade canned tomato soup that is bursting with flavor and nutrients.

Remember to always use safe canning practices, including using a pressure canner or water bath canning method, and adding citric acid or lemon juice to ensure the proper pH level. Don’t hesitate to experiment with different ingredients and flavor combinations, such as adding roasted tomatoes or fresh basil. And most importantly, have fun with the process!

With this recipe, you’ll be able to enjoy the taste of summer tomatoes all year round. So go ahead and give it a try – your taste buds (and your future self) will thank you!

Tomato Soup – Canning recipe Recipe

This recipe is for a pressure canner and IS NOT suitable for a water bath canner.

  • 4 quarts cored, peeled and chopped ripe tomatoes
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped red bell peppers
  • 1 1/2 cups sliced carrots
  • 2 teaspoons salt
  • 1 teaspoon dried basil or 2 teaspoons fresh basil
  • 1 bay leaf
  1. In a large pot cook tomatoes until soft.
  2. Press through a food mill.
  3. In a saucepan combine all of the other veg and add enough water to just cover.
  4. Cook to tender, drain and put veg thru a food mill.
  5. Now combine the two puree’s and add salt and herbs.
  6. Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
  7. Remove bay leaf.
  8. Ladle into clean hot jars leaving 1/2 inch head space.
  9. Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.
< 4 Hours, Canning, Healthy, Low Cholesterol, Low Protein, Vegan, Vegetable, Weeknight

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