Canning Tomato Soup with Fresh Tomatoes Recipe

Can up a batch of the best homemade tomato soup to enjoy all winter long using this Canning Tomato Soup with Fresh Tomatoes Recipe.

I’ve been on the hunt for quite some time to find the perfect canned tomato soup recipe. I wanted it to be fresh-tasting, having a hint of basil and a slight bit of chunkiness to the tomato base. 

Canned Tomato Soup Hacks

Through the years of canning tomatoes, I have found a quick and easy way to remove the skins off of a batch of tomatoes easily.

• Bring a large stockpot filled halfway with water to a boil.
• Fill a large bowl with ice and water.
• Remove any stickers and then wash the tomatoes.
• Remove the stem and core with a paring knife.
• Drop the tomatoes a few at a time into the boiling water.
• Remove them after 30 seconds or when the skin begins to peel. Then gently drop them into the bowl of ice water.
• Allow the tomatoes to sit in the ice bath for 3 or 4 minutes until chilled.
• The tomatoes will still be very firm, with the skin wrinkled and coming off the flesh. Gently rub off the tomato skin with your hands. Remove any stubborn pieces with a paring knife.

Canning Supplies Guide

If you are new to canning be sure and read my Canning Supplies Guide. There are many helpful tips and ideas.

What is in canned tomato soup?

Experimenting with ingredient combinations I have come up with the perfect canned fresh tomato basil soup recipe.

• Roma tomatoes
• Minced garlic
• Sweet onions
•  Fresh basil
• Marsala wine
• Sugar
• Salt & pepper

How to can tomato soup with fresh tomatoes

1. Blanch tomatoes in a large pot of boiling water. Remove the tomatoes after a minute or two and immediately transfer them to a bowl of ice water
2. When the tomatoes are cool enough to handle, simply peel away the skin and cut out the core
3. Cut tomatoes in ½ then place in a large stockpot
4. Add onions, basil, garlic, and thyme
5. Cook on medium-low heat until vegetables are soft, about 40 minutes
6. Using a stick blender, mix until smooth
7. Add marsala, sugar, salt, and pepper
8. Add ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar
9. Pack hot tomatoes into hot jars to within a generous 1/2 inch from the top of the jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight
10. PROCESS- illed jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
11. For complete pressure canning instructions be sure and visit Ball’s webpage.

The secret to making creamy tomato soup

Growing up my mom always used real butter and cream when she made canned tomato soup. I loved it this way so I wanted to be able to make my recipe this way also. So, this Canning Tomato Soup with Fresh Tomatoes Recipe is great heated up right out of the jar but adding cream and butter when you heat it up makes it comfort in a bowl. To make a creamy bowl of soup follow these instructions.

Ingredients

• 2 tablespoon butter
• 1 1/2 tablespoon flour
• 1/2 cup of whipping cream
• 1 1/2 cup of cooked or canned Canning Tomato Soup with Fresh Tomatoes Recipe

Instructions

1. Heat 2 tablespoon butter in a pan, simmering until just slightly brown
2. Add flour, cook for 1 minute
3. Add 1 1/2 cups tomato base and cream
4. Whisk until thickened and then serve

For more great canning recipes be sure and try these

• Canned Boiled Peanuts
• Canned Green Tomato Salsa
• Canning Chickpeas