Tomato Soup for Canning
Capture the vibrant flavors of summer with this rich and velvety Tomato Soup for Canning, a perfect recipe for preserving the taste of ripe, garden-fresh tomatoes year-round. Featuring a medley of Roma or plum tomatoes, sweet carrots, aromatic celery, and robust garlic, this soup is simmered to perfection and blended until smooth for a luxuriously creamy texture. The addition of a touch of sugar and seasoning balances the tangy tomato base, while a hint of citric acid ensures safe canning for long-term storage. This recipe is designed for water-bath canning, making it an ideal choice for home cooks looking to stock their pantry with comforting, homemade soup. Serve it as is or topped with fresh basil for a simple yet elegant meal, perfect for cozy nights or effortless entertaining. Enjoy the satisfaction of homemade convenience with this easy-to-follow recipe!
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Recipe Information
Ingredients
- 10 pounds Ripe tomatoes (preferably Roma or plum)
- 2 cups Carrots, peeled and chopped
- 1 cup Celery, chopped
- 1 cup Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 4 cups Vegetable broth or water
- 2 tablespoons Granulated sugar
- 1 tablespoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon per quart jar Citric acid (or bottled lemon juice)
- 1 bunch Fresh basil leaves (optional, for garnish)
Instructions
Wash and core the tomatoes. Cut them into quarters.
In a large stockpot, combine the tomatoes, carrots, celery, onion, garlic, and vegetable broth.
Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cook for about 30 minutes, until the vegetables are soft and the tomatoes release their juices.
Use an immersion blender to puree the soup in the pot until smooth. Alternatively, work in batches to puree the mixture in a blender, being cautious of the hot liquid.
Strain the soup through a fine-mesh sieve or food mill to remove skins and seeds, resulting in a smooth soup base.
Return the strained soup to the stockpot. Stir in the sugar, salt, and black pepper. Taste and adjust seasoning if needed.
Simmer the soup over low heat for another 30 minutes, stirring occasionally to prevent scorching.
While the soup simmers, prepare your canning equipment: sterilize quart jars, lids, and rings, and set up your water bath canner according to the manufacturer's instructions.
Add 1 teaspoon of citric acid (or 2 tablespoons bottled lemon juice) to the bottom of each sterilized quart jar.
Ladle the hot soup into the jars, leaving 1/2-inch of headspace. Wipe the rims clean with a damp cloth, place the lids on top, and secure with the rings until finger-tight.
Process the jars in a boiling water bath for 40 minutes (adjusting for altitude if necessary). Start timing once the water returns to a full rolling boil after adding the jars.
Carefully remove the jars from the canner and place them on a towel to cool completely. Check that the lids have sealed properly after cooling; the center of each lid should not flex when pressed.
Label and store the jars in a cool, dark place. Properly canned tomato soup will keep for up to a year.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11514 mg | 501% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 176.6 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 13702 mg | 292% | |
*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.
