CANNING TOMATO SOUP BASE


There’s something deeply satisfying about opening a jar of homemade tomato soup on a cold winter day and tasting the sunshine of your summer harvest. Canning a tomato soup base is a smart and delicious way to preserve your tomatoes — and it gives you a head start on cozy meals when life gets busy.


INGREDIENTS
  • 7 pounds ripe tomatoes (Roma or paste tomatoes work especially well, but any ripe tomatoes can be used)
  • 1 cup diced yellow onion
  • 3 tablespoons sugar
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons granulated garlic
  • 1½ teaspoons salt
  • 1 teaspoon celery seed
  • ½ teaspoon black pepper
  • Bottled lemon juice or citric acid, for canning

For Each Pint Jar

  • 1 tablespoon bottled lemon juice OR
  • ¼ teaspoon citric acid

For Each Quart Jar

  • 2 tablespoons bottled lemon juice OR
  • ½ teaspoon citric acid

DIRECTIONS

  1. Prepare the tomatoes. Wash the tomatoes thoroughly and remove the cores and any bruised or damaged areas. Cut the tomatoes into quarters or large chunks.
  2. Cook the tomatoes and onion. Place the tomatoes and diced onion in a large stockpot. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking. Reduce the heat and simmer for about 10–15 minutes, or until the tomatoes and onion are soft.
  3. Blend the mixture. Use an immersion blender to blend the softened tomatoes and onion until mostly smooth.
  4. Remove the skins and seeds. Working in batches, press the tomato mixture through a food mill or fine-mesh strainer to remove the skins and seeds. Return the strained tomato mixture to the stockpot.
  5. Add the seasonings. Stir in the sugar, dried oregano, dried basil, granulated garlic, salt, celery seed, and black pepper.
  6. Concentrate the soup base. Bring the mixture to a gentle simmer over medium heat. Cook uncovered, stirring occasionally, until the tomato mixture has reduced by approximately 25%. Keep the mixture hot while preparing the jars.
  7. Prepare the jars. Prepare clean jars, lids, and your boiling-water canner according to the manufacturer's instructions.
  8. Acidify each jar. Add the bottled lemon juice or citric acid directly to each jar before filling:
  9. For pints: Add 1 tablespoon bottled lemon juice OR ¼ teaspoon citric acid.
  10. For quarts: Add 2 tablespoons bottled lemon juice OR ½ teaspoon citric acid.
  11. Fill the jars. Ladle the hot tomato soup base into the prepared jars, leaving ½-inch headspace. Remove air bubbles and adjust the headspace if necessary. Wipe the rims with a clean, damp cloth and apply the lids and bands fingertip-tight.
  12. Process the jars. Place the filled jars in a boiling-water canner, making sure they are covered by at least 1 inch of water. Cover the canner and bring the water to a full rolling boil for 40 minutes. 
  13. Cool the jars. When processing is complete, turn off the heat, remove the canner lid, and wait 5 minutes. Carefully remove the jars with a jar lifter and place them upright on a towel or cooling rack. 
  14. Allow the jars to cool undisturbed for 12–24 hours. Check the seals, label the jars, and store properly sealed jars in a cool, dark place.
To Make The Soup

When you're ready for homemade tomato soup, open a jar and pour the tomato base into a saucepan.

Heat gently and add milk or heavy cream and a little butter to taste. Taste the soup and adjust with additional salt, pepper, or sugar if needed.

The hard work is already done—you just need to heat it, make it creamy, and serve.



Print Recipe
CANNING TOMATO SOUP
Yield: 4 pints









INGREDIENTS
  • 7 pounds ripe tomatoes (Roma or paste tomatoes work especially well, but any ripe tomatoes can be used)
  • 1 cup diced yellow onion
  • 3 tablespoons sugar
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons granulated garlic
  • 1½ teaspoons salt
  • 1 teaspoon celery seed
  • ½ teaspoon black pepper
  • Bottled lemon juice or citric acid, for canning

For Each Pint Jar

  • 1 tablespoon bottled lemon juice OR
  • ¼ teaspoon citric acid

For Each Quart Jar

  • 2 tablespoons bottled lemon juice OR
  • ½ teaspoon citric acid

DIRECTIONS

  1. Prepare the tomatoes. Wash the tomatoes thoroughly and remove the cores and any bruised or damaged areas. Cut the tomatoes into quarters or large chunks.
  2. Cook the tomatoes and onion. Place the tomatoes and diced onion in a large stockpot. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking. Reduce the heat and simmer for about 10–15 minutes, or until the tomatoes and onion are soft.
  3. Blend the mixture. Use an immersion blender to blend the softened tomatoes and onion until mostly smooth.
  4. Remove the skins and seeds. Working in batches, press the tomato mixture through a food mill or fine-mesh strainer to remove the skins and seeds. Return the strained tomato mixture to the stockpot.
  5. Add the seasonings. Stir in the sugar, dried oregano, dried basil, granulated garlic, salt, celery seed, and black pepper.
  6. Concentrate the soup base. Bring the mixture to a gentle simmer over medium heat. Cook uncovered, stirring occasionally, until the tomato mixture has reduced by approximately 25%. Keep the mixture hot while preparing the jars.
  7. Prepare the jars. Prepare clean jars, lids, and your boiling-water canner according to the manufacturer's instructions.
  8. Acidify each jar. Add the bottled lemon juice or citric acid directly to each jar before filling:
  9. For pints: Add 1 tablespoon bottled lemon juice OR ¼ teaspoon citric acid.
  10. For quarts: Add 2 tablespoons bottled lemon juice OR ½ teaspoon citric acid.
  11. Fill the jars. Ladle the hot tomato soup base into the prepared jars, leaving ½-inch headspace. Remove air bubbles and adjust the headspace if necessary. Wipe the rims with a clean, damp cloth and apply the lids and bands fingertip-tight.
  12. Process the jars. Place the filled jars in a boiling-water canner, making sure they are covered by at least 1 inch of water. Cover the canner and bring the water to a full rolling boil for 40 minutes. 
  13. Cool the jars. When processing is complete, turn off the heat, remove the canner lid, and wait 5 minutes. Carefully remove the jars with a jar lifter and place them upright on a towel or cooling rack. 
  14. Allow the jars to cool undisturbed for 12–24 hours. Check the seals, label the jars, and store properly sealed jars in a cool, dark place.
To Make The Soup

When you're ready for homemade tomato soup, open a jar and pour the tomato base into a saucepan.

Heat gently and add milk or heavy cream and a little butter to taste. Taste the soup and adjust with additional salt, pepper, or sugar if needed.

The hard work is already done—you just need to heat it, make it creamy, and serve.