Farm To Table | Healthy Recipes | Soups & Stews

Canning Tomato Soup

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Canning tomato soup is a great way to preserve the flavors of summer for year-round enjoyment. Whether you grow your own tomatoes or purchase them in bulk, canning tomato soup is a cost-effective and easy way to create a pantry staple that you can use in a variety of dishes.

Jars of tomato soup on a white board.Pin
Tomato Soup

This article will walk you through the steps of canning tomato soup, including selecting the right ingredients, preparing the soup, and processing the jars. Whether you’re a seasoned canner or a beginner, you’ll find valuable information and tips for making the best tomato soup you’ve ever tasted.

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We’ll also explore different ways to use canned tomato soup, from serving it as a classic soup to using it as a base for other dishes. So whether you’re looking for quick weeknight meals or want to add a new twist to your cooking, we have you covered.

Did you love tomato soup when you were a kid? It was one of my favorites, principally to dip that gooey grilled cheese sandwich in.

Why should you can your own?

There are several reasons why you should consider canning your own tomato soup:

  1. Cost-effective: Canning tomato soup is a cost-effective way to preserve your summer tomatoes. By purchasing them in bulk or growing your own, you can save money compared to buying pre-made tomato soup in cans.
  2. Control over ingredients: When you can your own tomato soup, you have control over the ingredients that go into it. This means you can choose high-quality, fresh ingredients and adjust the seasoning to your liking.
  3. Customizable flavor: By canning your own tomato soup, you can create a customized flavor that you and your family will love. You can add spices, herbs, and other ingredients to make it just the way you like it.
  4. Long shelf life: Canned tomato soup has a long shelf life, allowing you to enjoy it for months or even years. This means you can stock up on your favorite soup when tomatoes are in season and enjoy it even when they’re not.
  5. Convenient: Having canned tomato soup on hand means you can quickly and easily make a delicious and satisfying meal at any time. Simply open a jar, heat, and serve.
  6. Versatile: If you are running short on time, you can freeze your whole tomatoes, or go ahead and seed them and peel them and freeze the juice. When time allows, thaw tomatoes in the fridge, add spices and can it.

Overall, canning your own tomato soup is a great way to enjoy the flavors of summer all year round while saving money and controlling the ingredients that go into your food.

Tomato soup jars with fresh tomatoes on the side.Pin

What tomatoes are best for making soup?

Honestly, the tomatoes you have on hand are the tomatoes you should use. I prefer a mixture of different varieties. It gives the soup more complexity, as tomato varieties have varied flavor profiles.

Don’t miss our complete step-by-step guide to canning.

What you need

  • Tomatoes – use whatever tomatoes you have available.
  • Carrot – Carrot bumps up the nutrition of this delicious soup.
  • Onion – whatever color onion you have on hand is fine, preferably yellow or white.
  • Celery – Celery adds a much-needed fresh note to the soup.
  • Parsley – fresh is best but substitute dried, if you have none.
  • Oregano -fresh is best but substitute dried, if you have none on hand.
  • Basil – fresh basil is best but substitute dried, if you have none on hand.
  • Sugar – just a pinch is all you need. You could substitute honey or a sugar substitute.
  • Salt – Kosher or sea salt. Tomatoes need a lot of salt.
  • Lemon juice – bottled lemon juice is critical in this recipe for shelf stability.
Ingredients for canning tomato soup. See details in recipe below.Pin
Ingredients for canning tomato soup.

How to make it

Although it has quite a few steps, it is very elementary to make this soup.

To prepare the tomatoes

Step One

Although you can strain them out later, it is easiest to deseed and peel the tomatoes first, in a food mill.

Chop tomatoes into pieces large enough to fit is your food mill or juicer.

Quartered tomatoes on a cutting board.Pin
Halve or quarter your tomatoes.

Step Two

We use our Kitchenaid with the vegetable juicer attachment.

Kitchen aid with vegetable strainer attachment with tomatoes in it.Pin
Run them through your food mill.

Step Three

After you run the tomato chunks through the first time, run the discarded seeds and skins through a couple more times.

You’ll get a lot of extra juice.

Running skins and seeds through strainer again.Pin
Strain the scraps through a couple more times to extract all of the juice.

Step Four

This is the juice once it has been processed in the juicer.

Tomato juice in large measuring cup.Pin
Once the fruit juice is extracted, measure it.

To make the soup

Step Five

Once the tomatoes are done, add them to a large stock pot.

Tomato juice in large pot.Pin
Add juiced fruit to a large pot.

Step Six

Peel onion and cut into quarters.

Quartered onion.Pin
Quarter and peel the onion.

Step Seven

Rough chop celery.

Chopped celery on board.Pin
Rough chop celery.

Step Eight

Peel garlic.

Peeled garlic on board.Pin
Peel garlic and cut off the end.

Step Nine

Add all of the vegetables to the bowl of your food processor.

Vegetables added to food processor bowl.Pin
Process the vegetables in a food processor.

Step Ten

Process them until finely chopped.

Chopped vegetables in food processor bowl.Pin
Process until the pieces are fine.

Step Eleven

Add the vegetables to the tomatoes in the stock pot.

Bring to a boil. Reduce heat to a fast simmer until the water content is reduced—usually about 2 hours.

Purée the soup with an immersion blender or in batches in a food processor or blender.

Vegetables added to tomatoes in pot.Pin
Add them to the tomatoes.

Step Twelve

Chop the fresh herbs, if using.

Chopped fresh herbs on a board.Pin
Chop fresh herbs.

Step Thirteen

Add the chopped herbs and spices. Cook for about 30 minutes more.

Herbs added to the soup.Pin
Add herbs and spice to soup.

To can the soup

Step Fourteen

Prepare lids and jars while the soup is cooking.

Start your water bath canning pot or set up your pressure canner, according to manufacturer’s instructions.

Add 1 tablespoon of bottled lemon juice to pint jars and 2 tablespoons to quart jars.

Do not skip the lemon juice, if you’d like the jars to be shelf-stable.

Lemon juice added to jar.Pin
Add lemon juice to jar.

Step Fifteen

Ladle hot soup into hot jars with the aid of your canning funnel. Leave a one-inch headspace. Remove air bubbles if needed. Wipe rims with a damp, clean kitchen cloth or paper towel.

Center warm lids on jars. Screw on bands fingertip tight.

Wiping off rim of jar with paper towel.Pin
Wipe off the rim with a damp clean kitchen towel or paper towel.

Process pint jars in a water bath canning pot for 40 minutes for pints. Adjust time for altitude. See notes for processing times in the recipe below.

Process jars in a pressure canner for 20 minutes at 11 PSI (pounds per square inch) for pints. Again, you must adjust for altitude.

Once processing time is done, remove the lid and allow the jars to cool in the water for 5 minutes. Remove them from the canning pot and allow them to sit on the counter for 12-24 hours, undisturbed.

Pro tips

  • Always use added bottled lemon juice or citric acid when you can tomato products to ensure a low enough pH. Acid levels in tomatoes can vary drastically, so do not skip this step.
  • According to the National Center for Home Food Preservation, do not add more than three cups of low-acid vegetables (carrots, onion, celery) to 22 pounds of tomatoes (about 25 cups of tomato juice).
  • Never thicken soups that you plan to can with flour, cornstarch, or any dairy products!
  • Jar sterilization is not required because the processing times are greater than ten minutes. Just make sure your jars are clean and warm. (Warm them up in the microwave or the canning pot since you are heating them at the same time.)

How to use canned tomato soup

Canned tomato soup can be used in many ways, some of which include:

  1. Heat it and dip your favorite grilled sandwich in it for the ultimate in childhood pleasures. If you would like a more creamy soup, add milk, butter, or cream.
  2. As a base for other soups or stews: Add vegetables, proteins, or spices to the tomato soup to make a more complex soup or stew. This Oven Braised Meatball Stew uses tomato juice as the base for the sauce.
  3. As a sauce: Dilute the tomato soup with water or broth and use it as a sauce for pasta, rice, or vegetables.
  4. As a base for chili: Add ground meat, beans, and spices to the tomato soup to make a hearty chili.
  5. As a cooking ingredient: Use canned tomato soup in recipes that call for canned tomatoes, such as lasagna or pizza sauce.
  6. As a marinade: Mix the tomato soup with oil, vinegar, and spices to make a marinade for meats and vegetables.

These are just a few ideas, and the possibilities are virtually endless! Get creative and find new and delicious ways to use canned tomato soup.

How to store it

Store the jars in a dark, cool space for a year if you use traditional lids. New Ball lids that are guaranteed for 18 months will last at least that.

If you don’t want to can it, you can add it to freezer containers and freeze it for about one year.

For more meal prep tips, see this article.

Helpful tools

More ways to can tomatoes

Four jars of tomato soup.Pin
Canned Tomato Soup

Try this homemade canned tomato soup recipe the next time you find yourself overwhelmed with a glut of tomatoes. You will find it tastes better than any you have tried before!

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Jars of canned tomato soup.Pin

Canning Tomato Soup

Canning tomato soup is a great way to preserve the flavors of summer for year-round enjoyment. Whether you grow your own tomatoes or purchase them in bulk, canning tomato soup is a cost-effective and easy way to create a pantry staple that you can use in a variety of dishes.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 45 minutes
Cook Time: 2 hours
processing time: 40 minutes
Total Time: 3 hours 25 minutes
Servings: 7 pints
Calories: 212kcal
Author: Beth Neels
Cost: $20

Ingredients

  • 28 cups tomato juice about 22 pounds of tomatoes
  • 1 medium onion
  • 1 cup carrots
  • 1 cup celery
  • 2 cloves garlic
  • ¼ cup parsley
  • ¼ cup basil
  • 1 teaspoon oregano, dried
  • ¼ cup sugar
  • 1 tablespoon Bottled Lemon Juice per jar
  • 1 teaspoon salt per jar

Instructions

  • Although you can strain them out later, it is easiest to deseed and peel the tomatoes first, in a food mill.
    Chop tomatoes into pieces large enough to fit in your food mill or juicer.
    We use our Kitchenaid with the vegetable juicer attachment.
    After you run the tomato chunks through the first time, run the discarded seeds and skins through a couple more times.
    You’ll get a lot of extra juice.
    28 cups tomato juice
  • Once the tomatoes are done, add them to a large stock pot.
  • Peel onion and cut into quarters. Rough chop carrots.
    1 medium onion, 1 cup carrots
  • Rough chop celery.
    1 cup celery
  • Peel garlic.
    2 cloves garlic
  • Add all of the vegetables to the bowl of your food processor.
  • Process them until finely chopped.
  • Add the vegetables to the tomatoes in the stock pot with the sugar.
    Bring to a boil. Reduce heat to a fast simmer, until the water content is reduced. Usually about 2 hours.
    ¼ cup sugar
  • Chop the fresh herbs, if using.
    ¼ cup parsley, ¼ cup basil
  • Add the chopped herbs and spices. Cook for about 30 minutes more.
    1 teaspoon oregano, dried

To can soup

  • Prepare lids and jars while the soup is cooking.
    Start your water bath canning pot or set up your pressure canner, according to manufacturer’s instructions.
  • Add 1 tablespoon of bottled lemon juice to pint jars and 2 tablespoons to quart jars.
    Do not skip the lemon juice, if you’d like the jars to be shelf-stable. Add salt to jar, unless you added it when making the soup.
    1 tablespoon Bottled Lemon Juice, 1 teaspoon salt
  • Ladle hot soup into hot jars. leaving a ½ inch headspace. Remove bubbles, if needed. Wipe rims with damp, clean kitchen cloth or paper towel.
  • Center warm lids on jars with the aid of your canning funnel. Screw on bands fingertip tight.
  • Either process jars in a water bath canning pot for 40 minutes for pints. Adjust time for altitude. See notes below.
  • Or process jars in a pressure canner for 20 minutes at 11 PSI (pounds per square inch) for pints. Again, you must adjust for altitude.
  • Once processed, remove lid from canning pot. Allow jars to rest in hot water for about 5 minutes.
  • Remove the jars from the canning pot with a jar lifter and let them sir undisturbed for 12-24 hours, until thoroughly cooled.
  • Check lids for seal. Press lid in the center, if it flexes up or down, the jar has not sealed and should be stored in the refrigerator and used first.
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Notes

Do not thicken soup with flour, cornstarch, or dairy products before canning. If you would like creamy tomato soup, add cream just before eatig.
Adjustment for altitude if water bath canning
0-1000 feet above sea level – 35 minutes
1000-3000 feet – 40 minutes
3000-6000 feet – 45 minutes
6000+ feet – 50 minutes
Altitude adjustments for Dial Gauge Pressure canner
Pints or Quarts – process for 15 minutes
0-2000 feet – 11psi
2000-4000 – 12psi
4000-6000 – 13psi
6000+ – 14psi
Altitude adjustments for Weighted Gauge Pressure canner
Process pints or quarts 15 minutes
0-1000 feet – 10psi
1000+ – 15psi
See article above for pro tips, uses, and step by  step process photos.

Nutrition

Serving: 1pint | Calories: 212kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 456mg | Potassium: 2369mg | Fiber: 5g | Sugar: 44g | Vitamin A: 7725IU | Vitamin C: 185mg | Calcium: 124mg | Iron: 5mg
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Originally published February 11, 2023.

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8 Comments

  1. 5 stars
    Canning tomato soup is such a great idea!! We always get a ton of tomatoes from our garden in the summer and I am never able to use them all — so this summer I’m going to use your guide to making a lot of tomato soup and canning it for later!

  2. 5 stars
    Such a delicious tomato soup recipe, and I never knew it was so easy to can my own! Now I’ll have lots of soup to last me for a while. Thanks for sharing!

  3. 5 stars
    I have to try this recipe this year! My husband grows more tomatoes than I know what to do with, and this is the perfect way to use part of them.

  4. 5 stars
    We grow tomatoes in our garden, so I can’t wait to use this recipe to be able to enjoy them all year long!

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