Home Canned Tomato Soup
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This Home Canned Tomato Soup is a great way to add extra veggies to your family’s meal plan.
Home Canned Tomato Soup
And during the long winter months, what could be better (or easier) than popping open a can of fresh garden goodness, adding a few simple ingredients, and serving it for dinner?
I love this recipe for using up fresh summer produce from the garden. It allows me to process tomatoes, carrots, peppers, celery, and onion, all at once!
Please note that this soup must be canned in a pressure canner, and not a water bath canner. While tomatoes are safe for canning in a boiling water canner, other vegetables like carrots and celery must be pressure canned.
It’s interesting to note that the color varies from batch to batch. Some years my soup turns out bright red and sometimes the color is closer to brown. I’m sure this has to do with varieties of tomatoes and peppers used.
But no matter the color, it always turns out delicious!
More about tomatoes:
- The Best Way to Plant Tomatoes
- Basic Tomato Sauce for Canning or Freezing
- Quick & Easy Tomato Basil Soup
- Home Canned Salsa with Lime Juice
- Honey Tomato Jam
- 7 Ways to Use Dehydrated Tomatoes
- How to Make & Use Tomato Powder
- How to Freeze Whole Tomatoes
Serving Home Canned Tomato Soup
Of course if you tolerate dairy, you could also add whole milk instead of coconut milk. I recommend raw milk! Either way, milk adds some creaminess and good fats to all those veggies. Yum!
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This Home Canned Tomato Soup is a great way to use up fresh summer produce from the garden while also adding extra veggies to your family’s meal plan.
- 8 quarts tomatoes, cored and chopped (Fill an 8-cup glass measuring cup four times. According to my research, 1 quart = about 3 pounds tomatoes. So 8 quarts = 24 pounds.)
- 5 cups pureed onion
- 3.5 cups pureed celery
- 3.5 cups pureed peppers (mostly red with a bit of green)
- 2 cups pureed carrots
- 1 TB fresh basil leaves
- 1 bulb garlic
- 4 tsp unrefined sea salt
- 2 bay leaves
- Puree the veggies in a high speed blender. I like to puree the tomatoes, too.
- Combine all ingredients in a large pot.
- Bring to a boil, then reduce to a simmer and cook slowly until thick.
- Stir frequently to prevent sticking.
- Remove bay leaves!
- Ladle into clean, hot jars leaving 1/2 inch head space.
- In a pressure canner, process pints and quarts for 20 minutes at 10 pounds pressure.
- To serve, add milk of choice and season to taste with unrefined sea salt and freshly ground black pepper.
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