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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.

pint jars of home canned tomato soup

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 SoupHow To Can ChiliHow To Can Cowboy Candy, Canning Tomato Soup with Fresh TomatoesCanning BeansCanning 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.

  1. Bring a large stockpot filled halfway with water to a boil.
  2. Fill a large bowl with ice and water.
  3. Remove any stickers and then wash the tomatoes.
  4. Remove the stem and core with a paring knife.
  5. Drop the tomatoes a few at a time into the boiling water.
  6. Remove them after 30 seconds or when the skin begins to peel. Then gently drop them into the bowl of ice water.
  7. Allow the tomatoes to sit in the ice bath for 3 or 4 minutes until chilled.
  8. 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.
tomatoes in pan of boiling water and tomatoes in ice water

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.

tomatoes, wine, onions, garlic, basil, thyme, salt and pepper garlic and sugar
  • 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

  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 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
  10. 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.
  11. 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?

Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
 Canner Pressure (PSI) at Altitudes
Style of PackJar SizeProcess Time0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ft
HotPints60* min11 lb12 lb13 lb14 lb
Quarts75*11121314
* Caution: Process 100 minutes if soup contains seafoods.
Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
 Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 – 1,000 ftAbove 1,000 ft
HotPints60* min10 lb15 lb
Quarts75*1015
* Caution: Process 100 minutes if soup contains seafoods.

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

  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

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Homemade can tomato soup in quart jars with sealed lids and fresh tomatoes sitting near them
5 from 5 ratings

Canning Tomato Soup with Fresh Tomatoes Recipe

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 24 cups
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.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

hand showing you to tap on the ingredient to add to your walmart and target list.

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 water
    7 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 thyme
    6 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 pepper
    3 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 jar
    6 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

Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints 60* min 11 lb 12 lb 13 lb 14 lb
Quarts 75* 11 12 13 14
* Caution: Process 100 minutes if soup contains seafoods.
 
Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot Pints 60* min 10 lb 15 lb
Quarts 75* 10 15
* Caution: Process 100 minutes if soup contains seafoods.
Creamy tomato soup option:
If you would like a creamy bowl of soup then add the following to each pint jar of canned tomato soup. * This should only be added to soup after it has been properly processed in a pressure cooker and sealed. 
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
Serving: 1cup, Calories: 69kcal, Carbohydrates: 15g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.05g, Sodium: 153mg, Potassium: 357mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1262IU, Vitamin C: 21mg, Calcium: 22mg, Iron: 1mg
Cuisine: American
Course: Canning
Author: Gina Dickson

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