Tomato Soup Recipe Canning​

Tomato Soup Recipe Canning​ is one of those cozy, comfort foods that nourishes the soul, especially when it’s cold outside. It’s so rich and tangy, it’s no wonder it’s a fan favorite from everyone I know, and when it comes to canning this soup just right, you have something that can be enjoyed all year long. Canning your tomato soup gives you a way to get fresh-tasting tomatoes at their peak, preserving all those nutrients and that flavor for use later.

Canning tomato soup lets you take the fullest advantage of seasonal harvests, when tomatoes tend to be at their juiciest. If you grow your own tomatoes or have access to them at a farmer’s market, canning is really the way forward with this healthy soup for preserving ahead. By doing things correctly, you can keep your tomato soup fresh, delicious, and safe to eat.

In this guide, we’ll take you through the key steps to prepare and can tomato soup; along with the best tomatoes for canning, outfits, safety considerations, and more. These instructions will help you make a batch of tomato soup that you can put up and pull out when you get a hankerin’ for downhome comfort.

Origins of Tomato Soup Recipe Canning​

Before a tomato soup recipe started the trend, people had been canning things as early as 1809. Canning was developed in France by Nicolas Appert in 1809, as a method of preserving food for military use. The process of canning became a game-changer in terms of sealing food into an airtight jar. With it, you could save certain perishable foods (think: fruits, vegetables, and meats) for extended periods without the food rotting inside the jar. The method quickly caught on in Europe and the United States as a means to save seasonal crops such as tomatoes, which were commonly grown in surplus.

Tomatoes themselves also became a kitchen staple in many homes by the mid-1800s, especially in North America. Tomatoes were initially fairly controversial, due to false beliefs about their potential danger. But as they grew in popularity, the production of tomato-based goods, including soups, did become more common. The practice of creating tomatoes into soup for canning probably developed partly as an expedient method of preserving cool, succulent fruit throughout the year, particularly when croppers were abundant through the season.

Canning tomato soup. Portland, Oregon’s Daily Capital Journal editions of the time include regular references to home industry advice. Esto TM’s popularity continued as consumers looked towards the homestead for canned food solutions at home, with a wide variety. As canning techniques improved and home appliances became more modernized, recipes for tomato soup began to appear in household cookbooks. Canning this tomato soup today has become a ritual in many households, a way to have something homemade and the ever-reminder taste of tomatoes waiting on the pantry shelf. Warm or cold, these recipes will make excellent, refreshing meals.

Tomato Soup Recipe Canning​ From Dishbloom!

Tomato Soup Recipe Canning

Tomato soup canning is an excellent way to preserve the flavors of ripe tomatoes and enjoy this comforting dish year-round. By using the right canning techniques, you can make large batches of homemade tomato soup that can be stored in jars and used whenever you want a delicious, homemade meal. This recipe provides easy-to-follow steps to help you can tomato soup safely and effectively, ensuring you enjoy its rich taste long after tomato season.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 100 kcal

Equipment

• Canning jars (pint or quart-sized)
• Canning lids and rings
• Large pot or stockpot
• Blending or immersion blender
• Large canning pot or water bath canner
• Ladle
• Funnel
• Tongs (for handling hot jars)
• Jar lifter
• Clean cloth or paper towels

Ingredients

  

• 10 pounds of fresh ripe tomatoes
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil or butter
• 1 tablespoon salt adjust to taste
• 1 teaspoon black pepper
• 1 teaspoon dried basil optional
• 1 teaspoon dried oregano optional
• 1/4 cup fresh lemon juice for acidity
• 2 tablespoons sugar optional, to balance acidity

Instructions

 

• Prepare the Tomatoes: Begin by blanching the tomatoes. Bring a large pot of water to a boil. Make small “X” slashes on the bottom of each tomato. Place the tomatoes into the boiling water for 30-60 seconds or until the skins begin to peel off. Remove and transfer the tomatoes to ice water.
• Peel and Chop: Peel off the skins and remove the stems. Chop the tomatoes into chunks and set aside.
• Cook the Soup Base: In a large stockpot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chopped tomatoes, broth, salt, pepper, and optional herbs (basil, oregano). Simmer the mixture for 30-40 minutes, allowing the flavors to blend.
• Blend the Soup: Once the soup base has simmered and softened, use an immersion blender or transfer the soup to a regular blender. Puree until smooth. If using a regular blender, blend in batches.
• Add Acidity and Sugar: Return the soup to the pot, stir in the lemon juice, and adjust the seasoning with sugar (if desired) to balance the acidity of the tomatoes.
• Canning Process: Prepare your canning jars by sterilizing them. Ladle the hot tomato soup into the hot jars, leaving 1-inch headspace at the top. Wipe the rims clean with a damp cloth, then seal with the canning lids and rings.
• Process the Jars: Place the sealed jars into a water bath canner and process for 35-45 minutes. Ensure the jars are completely submerged in water and maintain a rolling boil. After processing, carefully remove the jars and set them aside to cool.
• Check Seals and Store: Once cooled, check that the seals are intact by pressing on the center of each lid. If the lid doesn’t pop back, the jar is properly sealed. Store the sealed jars in a cool, dark place.

Notes

• Be sure to add lemon juice to your tomato soup for proper acidity, which is crucial for safe canning. The acidity ensures the soup is preserved and reduces the risk of bacterial growth.
• The amount of salt and sugar can be adjusted based on your taste preferences. If you prefer a sweeter soup, add more sugar to balance the acidity of the tomatoes.
• Always follow recommended canning times and safety practices to avoid spoilage or contamination.

Keyword tomato soup recipe canning, homemade tomato soup, canning tomato soup, preserve tomato soup, tomato canning recipe

Share Your Twist!

Although this tomato soup recipe is absolutely delicious as a base, feel free to make it your own! Shake it up with the flavors in the soup, make it your own, or even try different seasonal tastes! Here are a few ideas to get you started:

• Spicy Tomato Soup: Add a bit of heat by incorporating red pepper flakes, jalapeños, or even a dash of hot sauce.
• Creamy Tomato Soup: For a richer version, stir in a little cream, milk, or coconut milk after blending. You can also add a dollop of sour cream when serving.
• Herb-Infused: Try using fresh herbs like basil, thyme, or rosemary for an aromatic twist that will elevate the flavor profile.
• Smoked Tomato Soup: Add a smoky flavor by roasting your tomatoes before making the soup or using smoked paprika.
• Veggie Boost: For a more nutrient-dense version, toss in other vegetables like carrots, celery, or bell peppers before blending.

Feel free to share your creations or leave a comment with your favorite twist on this classic recipe!