Homemade Tomato Soup (to be canned)
Whether your garden overproduced, or you just want to make something fresh and delicious for dinner- this easy tomato soup recipe is packed with goodness!
Equipment
- instant pot/ larger canning pot
- Immersion Blender
- food mill
- Jars
Ingredients
- 7 lbs tomatoes (romas work well but throw in what you have)
- 1 cup onion diced
- 3 Tbsp brown sugar
- 1 Tbsp dried oregano
- 2 tsp dried basil
- 2 bay leaves
- 2 tsp granulated garlic
- 1 1/2 tsp salt
- 1 tsp celery seed
- 1/2 tsp black pepper
- lemon juice or citric acid (for canning)
- 2 peppers (optional)
Instructions
- Wash and quarter tomatoes, peppers and dice the onion. Place them in a large soup pot with 1/2 cup of water. Cook uncovered for 30 minutes- 1 hour, stirring occasionally until all vegetables are very soft.
- Remove pot from heat and let cool slightly. Working in batches, transfer vegetables to a food mill to puree. This will also help remove the skins from the tomatoes without having to burn your fingers doing it.
- Pour the smooth tomato puree back into the large soup pot.
- Add the spices, sugar, and herbs to the mix. (everything but the citric acid/lemon juice)
- Bring to a simmer
- While the soup is simmering, wash up jars and prep for canning, keeping them warm. Prepare your water bath or canner.
- When the soup has reached the desired consistency, taste it and add salt to taste.
- Add 1 Tbsp of lemon juice to each pint jar or 2 Tbsp to each quart jar. (OR 1/4 tsp citric acit to each pint and 1/2 tsp citric acid to each quart).
- Fill jars with the soup, leaving 1/2 inch of headspace. (A canning funnel makes this process a breeze)
- Wipe the rims clean of any spilled soup and cover with fresh lids and rings.
- Process your canned tomato soup in a boiling water bath canner for 40 minutes for pints or quarts. (Adjust the processing time as needed for your altitude)
- After processing, carefully remove the jars from the water and set them on a clean towel.
- Once the jars have cooled, check that the lids have sealed.
- Store your sealed jars in a cool place for up to 1 year.
- If any of the jars did not seal, simply refrigerate immediately and eat them up within 1 week.
Notes
To serve: reheat your canned or frozen tomato soup with some milk or cream, as desired.