Canning Tomato Soup with Fresh Tomatoes Recipe

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

Canning Tomato Soup with Fresh Tomatoes Recipe

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.

Cuisine American

Diet Vegetarian

Keyword canning, tomatoes

Prep Time 25

Cook Time 40

pressure can 55

Total Time 2

Servings cups

Calories 69

Author Gina Dickson

Equipment

Ingredients

7 1/2 pounds Roma tomatoes
6 cloves garlic minced
1 cup sweet onion diced
1 cup fresh basil leaves chopped
2 tablespoons dried thyme
3 tablespoons Marsala wine
1/3 cup sugar use 1/2 cup if you prefer sweeter soup
1 1/2 teaspoons salt use less if watching sodium
1 1/2 teaspoons pepper optional, use white pepper to avoid black specks
6 teaspoons citric acid

Instructions

Blanch and Prepare Tomatoes

Boil a large pot of water.
Add whole tomatoes and blanch for 1-2 minutes.
7 1/2 pounds Roma tomatoes
Transfer tomatoes to a bowl of ice water to cool.
Peel off skins and remove cores.
Cut tomatoes in half and place them in a large stock pot.

Make Soup Base

Add garlic, onion, basil, and thyme to the pot with tomatoes.
6 cloves garlic, 1 cup sweet onion, 1 cup fresh basil leaves, 2 tablespoons dried thyme
Cook on medium-low heat for about 40 minutes until vegetables are soft. Stir every 15 minutes or so to prevent sticking.
Remove the soup base from the heat, and with a stick blender, blend the mixture until it is smooth.
Stir in Marsala wine, sugar, salt, and pepper.
3 tablespoons Marsala wine, 1/3 cup sugar, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper

Prepare Jars

Add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice to each hot pint jar.
6 teaspoons citric acid
Fill jars with hot soup mixture, leaving 1/2 inch headspace at the top.
Remove air bubbles with a plastic knife or spatula, and adjust the headspace if needed.
Wipe rims of jars clean and place lids on jars. Tighten bands until fingertip-tight.

Process Jars

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.
Let pressure come down to zero naturally.
Carefully open the canner and remove jars.
Cool jars on a towel on the counter. Do not remove rings.
After 24 hours, check seals (the lid should not flex up and down).
Remove rings, label, and date the 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
Hot	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
Hot	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

Heat 2 tablespoons 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

Nutrition