Tomato Soup Canning Recipe
Capture the taste of summer year-round with this flavorful Tomato Soup Canning Recipe! Made from 10 pounds of vibrant, fresh tomatoes and complemented by aromatic ingredients like yellow onions, garlic, and dried herbs, this recipe delivers a silky, velvety soup bursting with homemade charm. The addition of celery, carrots, and a touch of sugar balances the tanginess of the tomatoes, while a splash of lemon juice ensures optimal acidity for safe and delicious canning. Perfect for meal prepping, this recipe guides you through every step, from simmering the soup to sealing it in sterilized jars, preserving its garden-fresh flavor for up to a year. Whether you’re enjoying a bowl on a chilly day or pulling it from the pantry for an instant dinner solution, this recipe combines simplicity with rich, heartwarming flavors.
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Recipe Information
Ingredients
- 10 pounds Fresh tomatoes
- 2 medium Yellow onions
- 4 large Garlic cloves
- 2 large Celery stalks
- 2 large Carrots
- 2 tablespoons Olive oil
- 4 cups Vegetable stock
- 1 tablespoon Salt
- 2 teaspoons Sugar
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 tablespoon per pint jar Lemon juice
Instructions
Wash the tomatoes thoroughly and roughly chop them. Set aside.
Peel and chop the onions, garlic, celery, and carrots into small pieces.
In a large stockpot, heat olive oil over medium heat. Add the onions, garlic, celery, and carrots, sautéing for 5-7 minutes until softened.
Add the chopped tomatoes to the pot and stir well. Cook over medium heat for 10 minutes until the tomatoes start to break down and release their juices.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Add the salt, sugar, black pepper, dried basil, and dried thyme to the pot. Stir to combine and taste for seasoning adjustments.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to puree.
Once pureed, return the soup to the pot. Allow it to simmer for another 10 minutes while preparing for the canning process.
Sterilize the canning jars and lids by boiling them in water for at least 10 minutes.
Add 1 tablespoon of lemon juice to each sterilized pint jar (or 2 tablespoons for quart jars) to ensure proper acidity for safe canning.
Carefully ladle the hot soup into the jars, leaving 1/2-inch headspace at the top. Wipe the jar rims clean with a damp cloth.
Securely seal the jars with the sterilized lids and screw bands.
Process the jars in a boiling water canner for 35 minutes for pint jars or 40 minutes for quart jars, adjusting for altitude if necessary.
Remove the jars from the canner and let them cool completely on a towel-lined surface. Check that the lids have sealed properly before storing.
Store the canned tomato soup in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within a week. Enjoy!
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1722 mg | 37% | |
*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.
