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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.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Canning
Cuisine American
Servings 12 pints


  • 7 1/2 pounds Roma tomatos
  • 6 cloves garlic minced
  • 1 cup sweet onion chopped
  • 1 cup basil fresh leaves
  • 2 tablespoons thyme dried
  • 3 tablespoons marsala wine
  • 1 cup sugar
  • 1 1/2 teaspoon salt less if you are watching your sodium intake
  • 1 1/2 teaspoon pepper
  • 6 teaspoons citric acid


  • 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 core
  • Cut tomatoes in ½ then place in a large stock pot
  • 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 ¼ tsp citric acid or 1 Tbsp bottled lemon juice to each hot pint jar
  • Pack hot tomatoes into hot jars to within a generous 1/2 inch of top of 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 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. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


To make a creamy bowl of soup follow these instructions:
  • 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
  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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