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Homemade Canned Tomato Soup Recipe

Homemade Canned Tomato Soup Recipe

I developed this homemade canned tomato soup recipe specifically for the folks who loved my previous tomato soup recipe but wanted one that could be canned.

Course Dinner, Lunch
Cuisine American
Prep Time 20 minutes
Active Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 pints
Calories 215 kcal
Author Sarah Ozimek

Ingredients

US Customary - Metric

Instructions

  1. Quarter tomatoes and dice the onion. Place them in a large soup pot along with ½ cup of water. Cook, uncovered, for 30 min - 1 hour, stirring occasionally, until tomatoes are very soft.
  2. Remove tomatoes from the heat and let them cool slightly. Working in batches, transfer the warm tomatoes to a food processor, blender, or food mill to puree. If desired, press the tomato puree through a fine-mesh sieve to remove any seeds and skins.

  3. Pour the smooth tomato puree back into the large soup pot. (Using a very wide-bottomed pot will give you more surface area as you reduce tomatoes, making the process take less time.)

  4. Add the tomato paste, sugar, herbs, and spices. (Everything EXCEPT the lemon juice or citric acid.)
  5. Bring seasoned tomato puree to a simmer. Cook tomato soup until it has reduced to the thickness you desire. (Mine took 1 hour of simmering.)
  6. While the soup is simmering, wash canning jars and keep them warm. Prepare the water bath canner.
  7. When the soup has reached the desired thickness, taste it and adjust salt as desired.
  8. Add 1 Tbsp of lemon juice to each pint jar or 2 Tbsp lemon juice to each quart jar. (Or ¼ tsp citric acid to each pint and ½ tsp citric acid to each quart.)
  9. Fill jars with the soup, leaving ½ inch of headspace. (I like to use a canning funnel to reduce spills and messes.)
  10. Wipe the rims clean of any spilled soup. Then cover the jars with the fresh lids and rings.
  11. 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.)
  12. After processing, carefully remove the jars from the water and set them on a cooling rack.
  13. Once the jars and soup have cooled, remove the rings and check that your lids have sealed.
  14. Finally, return rings to the jars and store the sealed jars in a cool place for up to a year.
  15. If any jars didn’t seal properly, refrigerate them immediately and eat within a week.

Recipe Video

Notes

The amount of soup you end up with will depend on the type of tomatoes used and how much you reduce the soup.  The type of tomatoes used (how much water they contain) will also determine how long the soup needs to cook to reduce down to your preferred consistency.

To Serve

Reheat your canned tomato soup with some milk or cream, as desired.

Nutrition Facts
Homemade Canned Tomato Soup Recipe
Amount Per Serving (1 pint)
Calories 215 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 1015mg42%
Potassium 2116mg60%
Carbohydrates 48g16%
Fiber 12g48%
Sugar 33g37%
Protein 9g18%
Vitamin A 6817IU136%
Vitamin C 114mg138%
Calcium 137mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.