Mom's Best Tomato Soup Canning Recipe

Savor the comforting taste of homemade tomato soup year-round with Mom’s Best Tomato Soup Canning Recipe! Made with garden-fresh, ripe tomatoes, aromatic onions, and crisp celery, this rich and velvety soup takes classic flavors to the next level. A touch of butter and a simple roux add a creamy depth, while a hint of sugar and spice rounds everything out. Perfect for beginners and seasoned canners alike, this recipe ensures safe preservation with bottled lemon juice for just the right acidity. Whether enjoyed on a chilly winter day or shared as a thoughtful gift, this canned tomato soup is a pantry staple you’ll relish time and time again. Perfect for canning enthusiasts seeking a foolproof method to capture summer’s bounty!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 12 pounds Tomatoes (ripe, peeled, and cored)
• 2 cups Onions (chopped)
• 1 cup Celery (chopped)
• 6 tablespoons Butter
• 6 tablespoons All-purpose flour
• 2 tablespoons Sugar
• 1 tablespoon Salt
• 1 teaspoon Black pepper (ground)
• 2 cups Water (or tomato juice, optional)
• 2 tablespoons per jar Lemon juice (for canning; bottled)

Directions

Step 1

Prepare your tomatoes by peeling, coring, and chopping them. To easily peel tomatoes, blanch them in boiling water for about 60 seconds, then transfer to ice water. The skins should slide off easily.

Step 2

In a large stockpot, combine the chopped tomatoes, onions, and celery. Cook over medium heat for about 30 minutes, stirring occasionally, until the vegetables have softened.

Step 3

Using an immersion blender (or working in batches with a countertop blender), puree the mixture until smooth. Return the pureed mixture to the stockpot and keep it warm over low heat.

Step 4

In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes until slightly golden and bubbly.

Step 5

Gradually add the roux to the tomato mixture, stirring constantly to avoid lumps. Bring the soup to a gentle simmer and cook for 15 minutes, stirring frequently.

Step 6

Stir in the sugar, salt, and black pepper. If the soup is too thick, add water or tomato juice in small amounts until the desired consistency is reached.

Step 7

Prepare your canning setup: sterilize your mason jars, lids, and rings in boiling water, and keep them warm until ready to fill.

Step 8

Ladle the hot soup into the prepared jars, leaving 1/2 inch of headspace at the top. Add 2 tablespoons of bottled lemon juice to each jar (important for safe preservation).

Step 9

Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the rings until fingertip-tight.

Step 10

Process the jars in a boiling water canner for 35 minutes (adjusting time for altitude as needed). Ensure that the water completely covers the jars during processing.

Step 11

After processing, carefully remove the jars and place them on a towel-lined counter to cool undisturbed for 12-24 hours. Check the seals by pressing the center of the lids. If the lid doesn’t pop back, the jar is sealed.

Step 12

Store the sealed jars in a cool, dark place for up to a year. If a jar did not seal properly, refrigerate and consume within a week.

Nutrition Facts

Serving size	(6576.8g)

Amount per serving	% Daily Value*
Calories	2025.8

Total Fat 81.2g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 197.4mg	0%
Sodium 7926.0mg	0%
Total Carbohydrate 308.0g	0%
Dietary Fiber 74.8g	0%
Total Sugars 183.4g
Protein 59.1g	0%

Vitamin D 13.4IU	0%
Calcium 713.1mg	0%
Iron 19.7mg	0%
Potassium 13860.3mg	0%

*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.

Source of Calories

Fat: 33.2%

Protein: 10.7%

Carbs: 56.0%