Ultimate Canning Recipe Tomato Soup: Learn How to Make a Classic Soup for Cozy Winter Meals!

There’s something heartwarming about opening a jar of tomato soup on a cold winter evening—especially when it was lovingly preserved during the vibrant days of summer. Growing up in a bustling kitchen filled with the aromas of garlic, basil, and fresh tomatoes, I learned the value of seasonal cooking from my grandmother, who never let a ripe tomato go to waste. This canning recipe tomato soup is a beautiful tribute to her American-Italian heritage—rich in flavor, soul-warming, and made for sharing.

In this post, I’ll walk you through a step-by-step guide to creating a large batch of tomato soup that’s perfect for canning and savoring later. Whether you’re a seasoned home-canner or just starting out, this detailed guide will help you capture the essence of summer and enjoy it throughout winter.

Why You’ll Love This Canning Recipe Tomato Soup

• Seasonal and Sustainable: Use up an abundance of summer tomatoes.
• Flavorful and Hearty: Infused with herbs like basil and oregano for that cozy farmhouse feel.
• Perfect for Winter Meals: Just heat and serve for a comforting lunch or dinner.
• Preservable: Makes 6–8 quarts for 12–16 one-cup servings—ideal for long-term storage.

Ingredients (For 6–8 Quarts)

Here’s everything you’ll need for this canning recipe tomato soup:

• 12 pounds fresh ripe tomatoes (Roma or other meaty variety)
• 2 large yellow onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup chopped fresh basil
• 1 tablespoon dried oregano
• 1 tablespoon salt (canning or sea salt)
• 2 teaspoons sugar (optional, balances acidity)
• 1 teaspoon black pepper
• 2 bay leaves
• 1 cup chopped celery (optional, adds depth)
• 1 cup chopped carrots (for natural sweetness)
• 4 cups vegetable broth or filtered water
• 1/2 cup bottled lemon juice (for safe acidity in canning)

Equipment Needed

• Large stockpot
• Immersion blender or high-speed blender
• Optionally, use a fine mesh strainer or food mill to create a smoother texture.
• Quart-sized mason jars with lids and bands
• Pressure canner or water bath canner (see safety note)
• Jar lifter, canning funnel, ladle

Step-by-Step Instructions

Step 1: Prepare the Tomatoes

1. Wash and core all tomatoes.
2. Blanch in boiling water for 30–60 seconds until skins loosen.
3. Place in an ice bath to cool, then peel and chop roughly..

Step 2: Sauté the Base

1. In a large stockpot, heat olive oil over medium heat.
2. Add onions and garlic; sauté until soft and fragrant (about 5 minutes).
3. Add chopped carrots and celery. Cook for another 5 minutes.

Step 3: Simmer and Season

1. Add peeled tomatoes, herbs, salt, sugar, pepper, and bay leaves.
2. Pour in the vegetable broth.
3. Bring the mixture to a boil, then lower the heat and let it simmer for 30–40 minutes, stirring now and then.

Step 4: Blend the Soup

1. Remove bay leaves.
2. Blend the soup with an immersion blender until it reaches a smooth consistency.
   • Optional: Pass the soup through a food mill for an ultra-smooth, velvety texture.

Step 5: Adjust for Canning

1. Stir in lemon juice to ensure safe acidity.
2. Taste and adjust seasoning if needed.

Safe Canning Instructions

Water Bath Canning (Only if using added lemon juice and recipe is acidified)

1. Sterilize jars, lids, and bands in hot water.
2. Use a funnel to fill jars with hot soup, leaving 1-inch headspace.
3. Wipe rims, apply lids and bands until fingertip-tight.
4. Process in a boiling water bath for 35 minutes (quarts).
   • Adjust time for altitude as needed.
5. Remove jars and cool on a towel. Check seals after 12 hours.

Pressure Canning (Recommended for safety)

1. Follow the same filling process.
2. Process at 10 lbs pressure:
   • 25 minutes for pints
   • 30 minutes for quarts

Storing and Using Your Soup

• Shelf Life: Up to 12–18 months in a cool, dark pantry.
• To Use: Heat in a saucepan over medium heat. Add cream or milk for richness, or serve as-is with a grilled cheese sandwich.
• Freezer Friendly: Freeze extra soup in silicone molds before canning if desired.

Seasonal Tips and Serving Ideas

• Summer Prep: Use peak-season tomatoes for best flavor.
• Winter Enjoyment: Serve with crusty bread, croutons, or a swirl of pesto.
• Flavor Variations:
  • Add roasted red peppers for smokiness
  • Stir in a splash of cream for a bisque-style texture
  • Garnish with shaved Parmesan or fresh basil

Troubleshooting Common Issues

• Soup too thin? Simmer uncovered longer before canning.
• Acidity concerns? Always use bottled lemon juice for consistent pH.
• Jars didn’t seal? Refrigerate and use within a week or reprocess within 24 hours.

Frequently Asked Questions

Can I use cherry or heirloom tomatoes?
Yes, but you may need to adjust for water content and strain more thoroughly.

Do I have to use lemon juice?
Yes, for water bath canning. It ensures the soup is acidic enough to prevent spoilage.

Can I double the recipe?
Absolutely! Just make sure your pot and canner are large enough.

Conclusion

This canning recipe tomato soup is more than just a meal—it’s a preservation of time, tradition, and flavor. Whether you’re batch-canning on a sun-drenched August afternoon or opening a jar to warm your soul in January, this soup delivers. My hope is that it becomes a beloved staple in your own kitchen, just as it has in mine.