Tomato Soup Recipe for Canning
This tomato soup recipe for canning captures the vibrant flavors of summer tomatoes and preserves them for year-round enjoyment. The homemade soup beats store-bought varieties by offering better flavor and control over ingredients. It’s a cost-effective, preservative-free option for making your own flavorful soup with the best tomatoes available.
Ingredients
- Roma Tomatoes – 4-5 pounds
- Onions – 2 medium
- Garlic – 2 teaspoons
- Chicken Stock – 1 cup 240 ml
- Fresh Basil – 1-2 tablespoons
- 7 lbs ripe tomatoes
- 1 large yellow onion
- 6-8 garlic cloves
- 1/2 cup fresh basil leaves
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
- Lemon juice or citric acid for acidification
Instructions
- Wash and chop tomatoes, then cook the vegetables until soft (30-60 minutes).
- Blend the soup until smooth using an immersion blender or food mill.
- Add salt and pepper to taste and simmer until thickened.
- Add lemon juice or citric acid for proper acidification.
- Pour soup into sterilized canning jars and pressure can as directed.
Notes
- Canning requires proper pressure canning methods for safety.
- Use fresh, ripe tomatoes for the best flavor.
- Ensure jars are sterilized and sealed correctly before storage.
- Store canned soup in a cool, dark place for up to 18-24 months.