There's nothing quite like a hot bowl of tomato soup on a cold winter day. And now, with this easy recipe, you can make canned tomato soup right at home! This recipe is perfect for using up those end-of-season tomatoes, and it's a great way to stock up on canned tomato soup for the winter. So get out your stockpot!
Tasty Tomato Soup Has Never Been Easier: Make Homemade Canned Tomato Soup
Making and canning homemade tomato soup is a great way to enjoy the flavor of summer tomatoes all year round. The best time to make this delicious soup is at the end of the growing season, when tomatoes are plentiful and ripe for picking. This allows you to take advantage of fresh produce while also stocking up on canned goods for winter months.
But, what if I told you that it's also good on a rainy day in spring? Oh yeah - it is. And on a summer evening? With a grilled cheese sandwich? Perfection.
With this easy recipe, you can have your own homemade canned tomato soup in no time - any time! So get ready for some deliciousness!
What You Need To Make Homemade Tomato Soup
- 1 cup celery (chopped)
- 2 cups onion (chopped)
- A few bay leaves
- 16 cups tomatoes (chopped)
- ¼ cup sugar
- 2 tablespoon salt
How to Make Homemade Canned Tomato Soup
Chop the vegetables and place them in a big pot. Set them to cook for around 20 minutes or until all the vegetables are soft.
When the vegetables are soft enough, add the rest of the ingredients and take them off the heat.
Remove out the bay leaves and place the mixture in a blender or hand mixer. Make everything smooth like a soup and serve.
If you want to can the tomato soup pour mixture in jars. Add 1 tablespoon or lemon juice and ½ teaspoon of kosher salt for each ½ kg jar.
Place the jars in a big pot filled ¾ with water and leave them to slow boil for around 45 minutes to seal.
Note: If you want you can peel the tomatoes before you cut them by placing them to boil for a few minutes in hot water until the peel breaks.
Tips to Make Homemade Canned Tomato Soup
- Gather ripe, juicy tomatoes for the best flavor
- Use a large stockpot to make sure all of your ingredients fit
- Add herbs and spices like basil or oregano to enhance the flavor of your soup
- Simmer the soup slowly over low heat to bring out its flavors
- Test for doneness by tasting small amounts throughout the cooking process
- When done, fill sterilized canning jars with hot tomato soup
- Leave no less than ½ inch headspace in each jar before sealing with lids
- Process filled cans in a boiling water bath for specified time per size jar
- Allow processed cans to cool completely before labeling and storing them correctly
- Enjoy homemade canned tomato soup in future months!
Frequently Asked Questions About Homemade Tomato Soup
How do I know when my canned tomato soup is done?
You're going to love this. The best way to check for doneness is by tasting small amounts throughout the cooking process. When the soup has reached your desired level of flavor and texture, it's done!
You can also take a look at the tomatoes in the soup; when they have softened and broken up, you know that it's ready.
What type of tomatoes should I use for my canned tomato soup?
For the best flavor, you'll want to look for ripe, juicy tomatoes. If you're making this recipe in the late summer or early fall, try to find heirloom varieties that are full of flavor. Roma, San Marzano, and Early Girl tomatoes are all great choices. But what you really want is flavor. So flavorful tomatoes are a must.
Can any type of tomatoes be used for homemade canned tomato soup?
Yes, you can use any type of tomatoes for homemade canned tomato soup. However, for optimal flavor and texture, we recommend using ripe and juicy tomatoes that are in season. Heirloom varieties such as Roma, San Marzano, and Early Girl tomatoes will give you the best results.
What herbs and spices can I use in my tomato soup?
Herbs and spices are a great way to add depth and complexity to your soup. Try adding some chopped fresh basil, oregano, or thyme for an herbal flavor.
You can also try adding some ground black pepper, garlic powder, or smoked paprika for extra depth of flavor.
Experiment with different combinations to find the perfect blend for your own tastes.
What size stockpot should I use for homemade canned tomato soup?
When making homemade canned tomato soup, you'll want to use a large stockpot to make sure all of your ingredients will fit. Depending on the size of your cans and jars, you may need a pot that's at least 8-10 quarts in capacity.
Be sure to check the labels on your canning supplies to determine the size that will work best for your planned canning endeavors.
How long do I need to process the filled jars of tomato soup in a boiling water bath?
The amount of time you need to process the filled jars of tomato soup in a boiling water bath will depend on how much soup is in each jar. Generally, for pint-sized jars, you'll want to process them for 40 minutes; for quart-sized jars, 45 minutes; and for half-gallon jars, 50 minutes.
Do unsterilized cans or lids affect the safety of my canned tomatoes soup?
Yes, it's important to use sterilized cans and lids when making homemade canned tomato soup. Unsterilized containers can introduce bacteria into the food, leading to spoilage and potentially making you sick.
To ensure safety and a good seal, make sure that all of your canning supplies are properly sterilized before use.
Is it necessary to leave headspace before sealing each jar with a lid?
Yes, it is important to leave a very minimum of ½ inch headspace before sealing each jar with a lid. This allows the food inside the jar to expand during processing and prevents jars from bursting or leaking.
Be sure to leave the correct amount of headspace in each jar before sealing it with its lid.
Does storage temperature affect how long my homemade canned tomato soups last ?
Yes, storage temperature is an important factor when it comes to how long your homemade canned tomato soups will last.
To maintain the best quality and shelf life, make sure to store them in a cool and dry place - ideally between 50-70°F (10-22°C). High temperatures can accelerate the deterioration of canned food and reduce its shelf life.
📋 Recipe
Canned Tomato Soup
Equipment
- 1 Stockpot or Sauce Pan
- 1 Blender or Mixer
- 1 knife
- 1 cutting board
Ingredients
Instructions
- Chop the vegetables and place them in a big pot. Set them to cook for around 20 minutes or until all the vegetables are soft.1 cup Celery, chopped, 1 cup Onion, chopped, 16 cups Tomatoes, chopped
- When the vegetables are soft enough, add the rest of the ingredients and take them off the heat.3-5 leaves Bay, ¼ cup Sugar, 2 tablespoon Salt
- Remove out the bay leaves and place the mixture in a blender or hand mixer. Make everything smooth like a soup and serve.3-5 leaves Bay
- If you want to can the tomato soup pour mixture in jars. Add 1 tablespoon or lemon juice and ½ teaspoon of kosher salt for each ½ kg jar.
- Place the jars in a big pot filled ¾ with water and leave them to slow boil for around 45 minutes to seal.
- Note: If you want you can peel the tomatoes before you cut them by placing them to boil for a few minutes in hot water until the peel breaks.
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