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tomato juice

Homemade Tomato Soup (to be canned)

Prep Time 20 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Servings 4 Pints


  • instant pot/ larger canning pot
  • Immersion Blender
  • food mill
  • Jars


  • 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 ½ tsp salt
  • 1 tsp celery seed
  • ½ tsp black pepper
  • lemon juice or citric acid (for canning)
  • 2 peppers (optional)


  • Wash and quarter tomatoes, peppers and dice the onion. Place them in a large soup pot with ½ 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 ¼ tsp citric acit to each pint and ½ tsp citric acid to each quart).
  • Fill jars with the soup, leaving ½ 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.


To serve: reheat your canned or frozen tomato soup with some milk or cream, as desired.
Keyword tomato soup