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Home Canned Tomato Soup

  • Author: Roots & Boots
  • Yield: 7 quarts 1x
  • Category: Canning & Preserving

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. Puree the veggies in a high speed blender. I like to puree the tomatoes, too.
  2. Combine all ingredients in a large pot.
  3. Bring to a boil, then reduce to a simmer and cook slowly until thick.
  4. Stir frequently to prevent sticking.
  5. Remove bay leaves!
  6. Ladle into clean, hot jars leaving 1/2 inch head space.
  7. In a pressure canner, process pints and quarts for 20 minutes at 10 pounds pressure.
  8. To serve, add milk of choice and season to taste with unrefined sea salt and freshly ground black pepper.

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