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!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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)

Directions

Step 1

Wash and core the tomatoes. Cut them into quarters.

Step 2

In a large stockpot, combine the tomatoes, carrots, celery, onion, garlic, and vegetable broth.

Step 3

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.

Step 4

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.

Step 5

Strain the soup through a fine-mesh sieve or food mill to remove skins and seeds, resulting in a smooth soup base.

Step 6

Return the strained soup to the stockpot. Stir in the sugar, salt, and black pepper. Taste and adjust seasoning if needed.

Step 7

Simmer the soup over low heat for another 30 minutes, stirring occasionally to prevent scorching.

Step 8

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.

Step 9

Add 1 teaspoon of citric acid (or 2 tablespoons bottled lemon juice) to the bottom of each sterilized quart jar.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Label and store the jars in a cool, dark place. Properly canned tomato soup will keep for up to a year.

Nutrition Facts

Serving size	6328.4 grams (6328.4g)

Amount per serving	% Daily Value*
Calories	1246

Total Fat 11.30g	14%
Saturated Fat 1.80g	9%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 11514mg	501%
Total Carbohydrate 276.80g	101%
Dietary Fiber 75.40g	269%
Total Sugars 176.60g
Protein 51.50g	103%

Vitamin D 0IU	0%
Calcium 791mg	61%
Iron 18mg	101%
Potassium 13702mg	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.

Source of Calories

Fat: 7.2%

Protein: 14.6%

Carbs: 78.3%