Canning tomato soup with fresh tomatoes is a great way to preserve tomatoes and serve a warm, delicious bowl of tomato soup to your family throughout the winter months. This is a great recipe for beginners or advanced canners.
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.
If you enjoy canning and, like me, you are always on the hunt to try new recipes, be sure to visit my recipes for How To Can Vegetable Soup, How To Can Chili, How To Can Cowboy Candy, Canning Tomato Soup with Fresh Tomatoes, Canning Beans, Canning Roast Beef Canning Sloppy Joe, and Canning Salsa Without A Pressure Cooker.
How To Peel Tomatoes Ice Bath Method
Through the years of canning tomatoes, I have found a quick and easy way to remove the skins from 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.
How To Peel Tomatoes Using An Oven
Here is another easy option for how to peel tomatoes for canning that is so easy you will be amazed! The best part is this method of peeling tomatoes helps eliminate extra watery juice from the tomatoes, so you end up with thick tomatoes.
What is in canned tomato soup?
Experimenting with ingredient combinations over time, I have come up with the perfect canned tomato basil soup recipe.
- Roma tomatoes – Romas are meatier and have fewer seeds than other varieties of tomatoes, so they are perfect when canning soup.
- Minced garlic – skip minced garlic in the jar and only use fresh chopped gloves.
- Onions – Use a sweet variety such as Vidalia.
- Fresh basil – Fresh will infuse more flavor than dried
- Marsala wine – this can be limited however it gives your soup a sweet, tangy flavor. The alcohol is cooked out at such a high processing temperature.
- Sugar – Sugar draws out the flavor in tomatoes
- Salt & pepper – Use white pepper if you do not want black specks in your soup.
How to can tomato soup with fresh tomatoes
- 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
- When the tomatoes are cool enough to handle, simply peel away the skin and cut out the core
- Cut tomatoes in ½ then place in a large stockpot
- Add onions, basil, garlic, and thyme
- Cook on medium-low heat until vegetables are soft, about 40 minutes
- Using a stick blender, mix until smooth
- Add marsala, sugar, salt, and pepper
- 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
- Pack hot soup mixture into hot jars to within a generous 1/2 inch of the top of each jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. 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
- PROCESS- Place jars in a pressure canner at 10 pounds pressure for 60 minutes for pints and 1 hour and 15 minutes for quarts, adjusting for altitude.
- When processing is finished, allow pressure to come down to zero. Open the canner carefully and remove the jars. Cool jars by setting them on a towel on the counter. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Remove rings, label, and date lids.
How To Pressure Can Safely
If you are new to pressure canning, be sure to visit my post, How To Pressure Can, for tips, step-by-step instructions, and safety guidelines.
How long should soup be pressure canned?
Can I pressure can tomato soup with heavy cream?
Butter, milk, cream, cheese, and other dairy products are low-acid foods that should never be home-canned. Again, add butter and milk to the soup just before serving. Products high in starch also interfere with heat processing resulting in unsafe canning practices. Penn State Extention
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 reheat the home-canned soup makes it comfort food 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
- Heat 2 tablespoon butter in a pan, simmering until just slightly brown
- Add flour, cook for 1 minute
- Add 1 1/2 cups tomato base and cream
- Whisk until thickened and then serve
More Canning Recipes
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Canning Tomato Soup with Fresh Tomatoes Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 7 1/2 pounds tomatoes , Roma
- 6 cloves garlic, minced
- 1 cup sweet onion, diced
- 1 cup basil, fresh leaves, chopped
- 2 tablespoons thyme, dried
- 3 tablespoons marsala wine
- 1 /3 cup sugar, if you like a sweet tomato soup then add 1/2 cup.
- 1 1/2 teaspoon salt, less if you are watching your sodium intake
- 1 1/2 teaspoon pepper, Optional, if you don't want black specks in your soup then use white pepper
- 6 teaspoons citric acid
Instructions
Making soup base
- 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 water7 1/2 pounds tomatoes
- When the tomatoes are cool enough to handle, simply peel away the skin and cut out core
- Cut tomatoes in ½ then place in a large stock pot
- Add onions, basil, garlic, and thyme6 cloves garlic, 1 cup basil, 2 tablespoons thyme, 1 cup sweet onion
- Cook on medium-low heat until vegetables are soft, about 40 minutes
- Using a stick blender, mix until smooth
- Add marsala, sugar, salt and pepper3 tablespoons marsala wine, 1 /3 cup sugar, 1 1/2 teaspoon salt, 1 1/2 teaspoon pepper
- Add ¼ tsp citric acid or 1 Tbsp bottled lemon juice to each hot pint jar6 teaspoons citric acid
- Pack hot soup mixture into hot jars to within a generous 1/2 inch of the top of each jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. 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
Process
- Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude.
- When processing is finished, allow pressure to come down to zero. Open the canner carefully and remove the jars. Cool jars by setting them on a towel on the counter. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed. Remove rings, label, and date lids.
Notes
- 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
- Heat 2 tablespoon butter in a pan, simmering until just slightly brown
- Add flour, cook for 1 minute
- Add 1 1/2 cups tomato base and cream
- Whisk until thickened and then serve
Canning Supplies Guide
If you are new to canning, be sure and read my Canning Supplies Guide. There are many helpful tips and ideas.
Leave a Comment & Rate this Recipe
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This looks amazing! Does it have to be done using a pressure canner? Or can a water bath canning process work? Is so, how long would you do that?
Jamie, because there are onions, garlic, wine, and basil, it is best to pressure can. Onions and garlic are low-acid ingredients, and they need to be pressure canned for safe canning practices. I have made this recipe and froze it, however. I got the idea to freeze it because Trader Joe’s had a fantastic tomato soup in their freezer section. What I liked most about their soup was the addition of crusy-type bread chunks added to their soup. All I had to do was thaw and heat. So good. For more tips on canning soup: https://nchfp.uga.edu/publications/nchfp/factsheets/soups.html
Extra salt in the jar in addition to the salt in the soup?
Erin, Don’t add the extra salt! This was a mistake. I’m so used to saying add a teaspoon of salt when canning veggies that I just did it out of habit. I went in and removed that from the recipe! Thank you so much for pointing this out!
I’m a little confused. It says to emersión blend the tomatoes, but then when packing the jars, it says to pack the hot tomatoes. Are we blending and packing the hot soup or just packing tomatoes and blending after we open it from being canned?
Summer, you are so right. The instructions were confusing. I went into the post and rewrote the steps to make it simpler. Of course, while I was editing the post, I found more things I could tweak to help readers. Be sure and scroll through to see more tips and ingredient notes. Thanks for helping me make the post easier to follow, hopefully.
Can you can creamy tomato basil soup with heavy cream?
Stephanie, Great question I am sure a lot of people have. I have added this Q&A to the blog post
Butter, milk, cream, cheese, and other dairy products are low-acid foods that should never be home-canned. Again, add butter and milk to the soup just before serving. Products high in starch also interfere with heat processing resulting in unsafe canning practices.
This recipe sounds so good and I am excited to try it! I noticed that standard tomato sauce processes for 20 minutes at 10 lb pressure (weighted gauge). I just wanted to double-check the processing time for this soup. Does it really need 1 hour and 25 minutes? If so, is that due to the wine?
Wendy, you ask a good question. I’ve canned for over 50 years and still ask questions like this and do some research on it. Canning has evolved over the years to safer practices than what my grandma used for sure. For this recipe I followed the National Center For Home Food Preservation. Here is what they say:
Looking through this they suggest 100 minutes for soup with seafood. However, if there is no seafood they say 1 hour and 15 minutes will be sufficient. I’m going to update the recipe card with the chart for processing and amit the seafood timing.
Thanks for your question. I hope you enjoy your soup on a cold winter day with a grilled cheese sandwich. :)