Description
A rich, savory, and perfectly balanced tomato soup recipe for canning that captures the taste of fresh summer tomatoes for year-round enjoyment. This shelf-stable recipe is a pantry staple.
Ingredients
20 lbs ripe tomatoes, cored and chopped
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
4 cloves garlic, minced
1/4 cup granulated sugar
2 tbsp canning salt
1/2 cup bottled lemon juice (required for safety)
1 tsp dried basil
1/2 tsp black pepper
Instructions
Step 1: Wash all tomatoes thoroughly, core them, and cut them into large chunks for this tomato soup recipe for canning.
Step 2: In a large heavy-bottomed stockpot, combine the tomatoes, onions, celery, carrots, and garlic.
Step 3: Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 40 minutes until vegetables are very soft.
Step 4: Use an immersion blender to process the mixture until completely smooth; alternatively, run the mixture through a food mill to remove seeds and skins.
Step 5: Stir in the sugar, salt, basil, and pepper, then simmer for another 15 minutes to allow flavors to meld for your tomato soup recipe for canning.
Step 6: Add 2 tablespoons of bottled lemon juice to each sterilized quart jar (or 1 tablespoon per pint).
Step 7: Ladle the hot soup into jars, leaving 1 inch of headspace. Wipe the rims, apply lids and bands, and process in a boiling water bath for 40 minutes.
Notes
Always use bottled lemon juice rather than fresh to ensure consistent acidity levels for safe canning.
- Prep Time: PT45M
- Cook Time: PT60M
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 9g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
