Cozy & Delicious Tomato Soup for Canning Recipes

There’s something timeless about the ritual of preserving summer’s bounty. I remember watching my grandmother, a true homesteader at heart, work magic in her kitchen every August. Her tomato soup wasn’t just a meal—it was like a cozy embrace on a cold January day. This tomato soup for canning recipe draws on that heritage, designed to fill your pantry with comforting flavors you can enjoy all winter long.

Made with vine-ripened tomatoes, aromatic herbs, and a hint of nostalgia, this bulk recipe is perfect for those who love old-fashioned canning. Whether you’re a seasoned preserver or new to the world of water baths and mason jars, this guide will walk you through it all.

🍅 Why Make Tomato Soup for Canning?

Preserving homemade tomato soup lets you:

• Capture peak-season tomato flavor
• Skip preservatives and additives in store-bought soup
• Save money with bulk cooking
• Create easy, ready-to-go meals during the busy winter months

Plus, canned tomato soup makes a thoughtful gift!

🧂 Ingredients (Yields 6–8 Pint Jars)

• 6 pounds of fresh ripe tomatoes (Roma or heirloom work best)
• 1 large yellow onion, diced
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt (canning salt preferred)
• 1/2 teaspoon ground black pepper
• 1 tablespoon sugar (optional, to balance acidity)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil (or 1 tablespoon fresh basil)
• 2 tablespoons of bottled lemon juice (essential for maintaining proper acidity levels).
• Optional: 1/2 cup heavy cream or milk (for fresh serving only — not safe for canning)

Note: Acidifying with bottled lemon juice is crucial for safe home canning.

🥣 Equipment Needed

• Large stockpot
• Blender or immersion blender
• Fine mesh strainer or food mill (optional for a smooth texture)
• Canning jars (6–8 pint-sized)
• Lids and rings
• Water bath canner (or pressure canner if preferred)
• Jar lifter, funnel, and clean towels

🔥 Instructions

Step 1: Prep the Tomatoes

1. Wash and core your tomatoes.
2. Submerge in boiling water for 30 to 60 seconds, then quickly transfer to ice water.
3. Peel skins, then roughly chop.

Step 2: Cook the Base

1. In a stockpot, heat olive oil over medium.
2. Sauté onion until soft, 5–7 minutes.
3. Add garlic and cook for another minute.
4. Add chopped tomatoes, herbs, salt, pepper, and sugar.
5. Simmer uncovered for 30–45 minutes, stirring occasionally.

Step 3: Blend and Strain

1. Use an immersion blender (or transfer to a blender in batches) to puree the mixture.
2. For an ultra-smooth texture, strain through a mesh sieve or food mill.

Step 4: Acidify and Prepare Jars

1. For each pint jar of soup, mix in 2 tablespoons of bottled lemon juice.
2. Ladle hot soup into sterilized jars, leaving 1-inch headspace.
3. Clean the rims, place the lids on top, and tighten the rings until they are fingertip-tight.

🫙 Canning Process: Water Bath or Pressure?

Water Bath Canning (with lemon juice)

1. Submerge jars in boiling water.
2. Process for 35 minutes (adjust for altitude).
3. Take the jars out and allow them to cool undisturbed for 12 to 24 hours.

Pressure Canning (no need to acidify, optional)

1. Process at 10 PSI for 20 minutes (check altitude adjustments).
2. Allow pressure to release naturally.

Reminder: Never add dairy before canning — add cream only when reheating for serving.

🧊 Storage & Shelf Life

• Store sealed jars in a cool, dark place.
• Use within 12–18 months for best flavor.
• Check for seal and spoilage before each use.

🍽️ Serving Suggestions

• Warm and serve with a splash of cream and fresh basil
• Pair with grilled cheese for the ultimate comfort food
• This can serve as a foundation for tomato bisque or a rich pasta sauce.

🛠️ Troubleshooting Tips

Problem	Solution
Soup separates after canning	Blend thoroughly and strain; shake before serving
Jars didn’t seal	Refrigerate and use within 3 days or reprocess within 24 hours
Too acidic or sour	Add a pinch of sugar during reheating

🌿 Variations to Try

• Spicy: Add crushed red pepper or a dash of hot sauce
• Herby: Toss in fresh thyme or rosemary before blending
• Roasted: Use oven-roasted tomatoes and garlic for depth

✨ Final Thoughts

There’s a joy in opening a jar of homemade soup on a snow-filled evening, knowing it came from your own kitchen. This tomato soup for canning recipe isn’t just a recipe — it’s an investment in cozy meals and nourishing traditions. Happy canning!