Fresh Tomato Soup Canning Recipe

Imagine the comforting warmth of a hearty bowl of fresh tomato soup on a chilly afternoon. There’s something undeniably soothing about a velvety, slightly tangy soup made from ripe, sun-kissed tomatoes. It’s the kind of dish that feels like home, no matter where you are.

Now, what if you could preserve that blissful taste of summer tomatoes and enjoy it year-round? That’s where canning comes in. Canning allows you to bottle up the flavors of the season, so you can savor that homemade soup even when the tomatoes are long out of season.

In this guide, we’re going to dive into a fresh tomato soup canning recipe that’s straightforward and incredibly rewarding. We’ll go over everything from ingredients to step-by-step instructions, as well as tips and tricks to make sure your canned soup comes out just right every time.

Fresh Tomato Soup Canning Recipe

Canning tomato soup is a fantastic way to ensure you always have a ready-to-go, flavorful meal at your fingertips. This recipe is as simple as it is delicious, and with a few pantry staples, you can preserve the rich, natural taste of tomatoes for months.

Here’s the breakdown:

Yields: Roughly 5-6 pints (depending on the thickness of the soup and your jar sizes)

Ingredients Needed

Before we jump into the cooking, let’s gather the ingredients! These are the essentials for the freshest, most flavorful tomato soup:

• Fresh ripe tomatoes – about 10-12 medium to large tomatoes (Roma or beefsteak varieties work best)
• Onions – 1 large, finely chopped (yellow onions are ideal)
• Garlic – 3 cloves, minced (garlic adds depth and warmth)
• Olive oil – 2 tablespoons (to sauté the onions and garlic)
• Vegetable broth – 4 cups (for a rich base; feel free to use chicken broth for a slightly different flavor)
• Lemon juice – 2 tablespoons (to ensure proper acidity for safe canning)
• Salt – 1 teaspoon (adjust to taste)
• Sugar – 1 teaspoon (balances the acidity of the tomatoes)
• Black pepper – ½ teaspoon (for seasoning)
• Bay leaves – 2 leaves (optional but great for added flavor)
• Basil or thyme – Fresh herbs (optional; they add an extra layer of complexity)
• Canning jars – 5-6 pint-sized mason jars, sterilized

Cooking Instructions

Now that we’ve got everything prepped, let’s walk through the cooking process. It’s simpler than you might think!

1. Prepare The Tomatoes

   • Start by blanching your tomatoes to remove the skins. To do this, make an ’X’ on the bottom of each tomato with a sharp knife. Bring a pot of water to a boil and drop the tomatoes in for about 30 seconds, then transfer them to an ice bath. The skins will peel off easily.
   • Once peeled, roughly chop the tomatoes and set aside.

2. Cook The Aromatics

   • In a large pot, heat the olive oil over medium heat. Add your chopped onions and cook until they’re soft and translucent (about 5-7 minutes). Then, add the minced garlic and sauté for another minute, just until fragrant.

3. Simmer The Soup Base

   • Add the chopped tomatoes, vegetable broth, salt, pepper, and sugar to the pot. Stir well and bring the mixture to a simmer. Let it cook for 20-30 minutes, stirring occasionally, until the tomatoes break down and the flavors meld together.
   • If you’re using bay leaves and herbs, add them during this step.

4. Blend The Soup

   • Once the tomatoes are softened and the flavors have developed, remove the pot from heat. For a silky-smooth texture, use an immersion blender directly in the pot. If you don’t have one, carefully transfer the soup to a regular blender in batches, blending until completely smooth.
   • Taste and adjust the seasoning as needed. Add more salt, sugar, or pepper to suit your preferences.

5. Prepare The Jars

   • While the soup is blending, make sure your mason jars are sterilized. You can do this by boiling them in water for 10 minutes or running them through the dishwasher.
   • Ladle the hot soup into the sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims with a clean towel to ensure a proper seal.

6. Seal And Process

   • Place the jar lids on and screw on the rings, but not too tightly. Process the jars in a boiling water bath for 35-40 minutes to ensure they’re sealed properly.
   • After processing, let the jars cool at room temperature. You should hear the ’pop’ sound as the jars seal, which means they’re safe for storage.

Ingredient Insights

• Tomatoes: The key ingredient, of course! Tomatoes are packed with vitamins, antioxidants, and lycopene, a compound thought to support heart health. For canning, it’s best to use meaty tomatoes like Roma or beefsteak. These types have fewer seeds and more flesh, making for a thicker, richer soup.
• Onions and Garlic: These are your base flavor enhancers. Onions bring sweetness and depth, while garlic adds a slight spiciness and an earthy note that balances the acidity of the tomatoes.
• Lemon Juice: This might seem like an odd addition, but the lemon juice helps increase the acidity of the soup, which is crucial for safe canning. Acidity prevents the growth of harmful bacteria, making sure your canned goods stay safe to eat for months.
• Herbs: Fresh basil and thyme aren’t just for garnish – they actually contribute bright, aromatic flavors. Basil pairs beautifully with tomatoes, and thyme has an earthy, savory profile that adds complexity to the soup.

Expert Tips

• Tip #1: For a creamier soup, add a splash of heavy cream or coconut milk after blending. This creates a velvety texture that’s both rich and indulgent.
• Tip #2: If you prefer a chunkier texture, don’t blend the soup all the way – leave some tomato pieces for that rustic feel.
• Tip #3: Be sure to use fresh lemons for the acidity. Bottled lemon juice can vary in strength, and you want to be sure you’re getting the right level of tartness.
• Tip #4: When canning, make sure your jars are free of any grease or residue on the rims before sealing them. This ensures a perfect seal and helps prevent spoilage.
• Tip #5: Store the canned soup in a cool, dark place for up to a year. Make sure to label your jars with the date so you can keep track of freshness!

Recipe Variations

If you want to get creative with this recipe, there are plenty of ways to customize it to suit your tastes or dietary preferences. Here are a few fun variations to try:

• Spicy Tomato Soup: Add a pinch of red pepper flakes or diced jalapeños to the soup as it simmers for a kick of heat.
• Roasted Tomato Soup: For a deeper, caramelized flavor, roast the tomatoes in the oven at 400°F for 20-30 minutes before blending them into the soup base.
• Tomato Basil Soup: Add extra fresh basil for a more intense herbal flavor. If you want it extra creamy, stir in some cream cheese or heavy cream.
• Vegan Tomato Soup: Skip the broth and cream, and instead use coconut milk or almond milk for a creamy, plant-based version of this soup.

Final Words

Canning your own tomato soup not only gives you access to a quick and satisfying meal at any time but also provides a sense of accomplishment. The process might take a bit of time, but once you taste that homemade, preserved goodness, it’ll all be worth it.

Whether you’re enjoying a cozy meal on a chilly evening or gifting a jar to a friend, this fresh tomato soup will always be a crowd-pleaser.