Garden Tomato Soup Canning
Capture the bright, fresh flavors of summer with this Garden Tomato Soup Canning recipe, a perfect way to preserve the essence of your garden bounty all year long. Made with ripe Roma or plum tomatoes, aromatic garlic, and a medley of carrots, celery, and onions, this rich and velvety soup is simmered to perfection with a hint of basil and a touch of sweetness. The recipe incorporates a smooth blending technique and optional straining for a refined texture before being safely canned with a touch of lemon juice for shelf stability. Whether you're a seasoned canning enthusiast or just starting out, this step-by-step recipe will guide you through preserving this comforting classic to fill your pantry with jars of homemade goodness. Serve it piping hot with crusty bread or grilled cheese for the ultimate cozy meal. Perfect for "homemade canning recipes," "tomato soup for canning," and "preserving summer produce," this recipe is a must-try for garden-fresh flavor lovers!
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Recipe Information
Ingredients
- 10 pounds fresh tomatoes (preferably Roma or plum)
- 2 large onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- 2 teaspoons sugar
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup or teaspoons basil leaves, fresh or dried
- 2 tablespoons per quart jar lemon juice (for canning safety)
Instructions
Wash and core the fresh tomatoes. Cut them into quarters.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add the onions, carrots, celery, and garlic and sauté until softened, about 10 minutes.
Add the tomatoes to the pot. Stir in the broth, sugar, salt, pepper, and basil. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 30-40 minutes, stirring occasionally.
Remove the pot from heat and allow the mixture to cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, puree the soup in batches in a countertop blender, being cautious with the hot liquid.
For a smooth texture, strain the soup through a fine-mesh sieve or food mill to remove any remaining seeds or skins (optional).
Return the soup to the pot and heat through. Taste and adjust seasoning, if necessary.
Prepare your jars for canning. Sterilize quart or pint jars, lids, and rings in boiling water.
Add 2 tablespoons of bottled lemon juice to each quart jar (or 1 tablespoon to each pint jar) to ensure proper acidity for safe canning.
Carefully ladle the hot soup into the sterilized jars, leaving 1/2 inch of headspace. Wipe the rims of the jars with a damp cloth, place the lids on, and screw on the rings until fingertip-tight.
Process the jars in a boiling water bath canner for 40 minutes (adjusting for altitude as necessary). Make sure the jars are completely covered by at least 1 inch of boiling water.
After processing, carefully remove the jars with a jar lifter and place them on a towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
Check the seals by pressing down on the lids. If the lid does not pop back, the jar is sealed. Any unsealed jars should be refrigerated and used within a few days.
Store sealed jars in a cool, dark place for up to 1 year. Enjoy your homemade garden tomato soup year-round!
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6948 mg | 302% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 151.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 12509 mg | 266% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
