This homemade canned tomato soup recipe is for those who love my previous tomato soup recipe but also wanted a recipe they can preserve.
When I shared my husband’s favorite homemade tomato soup recipe a while back, many of you asked if it could be canned.
Unfortunately, making a homemade canned tomato soup is a bit more complicated than throwing any tasty recipe in jars and sending them through the canner. So, I set out to find another tomato soup recipe that my husband would love. This time, it needed to be canning-friendly.
Homemade Canned Tomato Soup: A Few Rules
The tricky thing about making canned tomato soup is that many recipes use ingredients like flour as a thickener or cream for added texture and flavor. Neither of these can be safely canned, even with a pressure canner.
The other thing about making it for canning is that you need to use an acid.
When you can tomato soup, you have to make sure the acid level is high enough that it will be shelf-stable. But you also don’t want that acid level to affect the soup.
When canning tomatoes, The National Center for Home Food Preservation advises that you use no more than 3 cups of vegetables for every 22 lbs of tomatoes. If you add too many vegetables, you dilute the natural acid from the tomatoes, and your soup is no longer able to be canned.
Sticking to this advised ratio, I added most of my flavorings for this soup in the way of dried herbs and spices.
How To Make Tomato Soup For Canning
Once you have a good recipe, made for putting in jars, the process is pretty straightforward:
- cook vegetables until very soft
- puree the vegetables
- season the soup
- reduce the soup
- can it!
I used a high-powered blender to puree our cooked tomatoes and onion. There were only a few small tomato bits left after blending so I didn’t bother straining my soup.
If you have a blender that doesn’t sufficiently chop up tomato skins, you might want to strain the soup before seasoning and reducing it. Alternatively, use a food mill to puree the tomatoes and get rid of the skins.
What Tomatoes Should I Use?
The best tomatoes to use are “paste” tomatoes. These are tomatoes that have thicker, meatier walls and contain less water.
This means there will be more tomato and less juice, and the soup will thicken up faster. This is important because you cannot use thickeners in homemade canned tomato soup.
Probably the most commonly known “paste” tomato is theRoma tomato. These little tomatoes have great flavor and work wonderfully for making homemade tomato soup.
Adding Acid For Canning
As I mentioned, acid is important in ensuring your homemade canned tomato soup will stay shelf-stable.
To really make sure the acid level is correct, it is common to add lemon juice or citric acid to the jars when you are canning anything tomato related.
You might be worried that lemon juice would affect the flavor of the soup. It does, but only slightly. And your soup won’t taste lemony at all. Rather, it just tastes slightly brighter.
Citric acid doesn’t alter the flavor of the soup at all. So if you’re concerned about the lemon flavor, use citric acid.
However, there is another factor. When you add milk to the tomato soup that had citric acid in it, the milk separated a little. When added to the soup that had lemon juice, the milk separation was barely noticeable.
I’d rather have a slightly brighter soup with less milk separation. Choose which route is best for your tastes!
Serving Homemade Canned Tomato Soup
Keep in mind that you are making a slightly condensed tomato soup. The finished soup should be slightly thicker than you like to serve it, particularly if you like to add cream or milk to it.
Finally, to serve the canned tomato soup, simply pop open the jar, pour it into a bowl or saucepan, add as much milk or cream as you desire, and reheat.
It’s so easy, and it’s a great way to have a quick lunch or dinner ready in no time. This is the perfect way to preserve your summer tomatoes so you can enjoy them all winter long! (And you skip all the extra salt and additives in the store-bought cans of tomato soup!)
Homemade Canned Tomato Soup Recipe
5 from 10 votes
This homemade canned tomato soup recipe is for those who love my previous tomato soup recipe but also wanted a recipe they can preserve.
- Prep Time
- 20 minutes
- Active Time
- 2 hours
- Total Time
- 2 hours 20 minutes
- 4 pints
- Dinner, Lunch
- Estimated Cost
- (Video) Creamy Tomato Soup (Can Be Made Dairy-Free!)
- 7lbstomatoes(Romas work well)
- 1cupyellow onion(diced)
- ½cupfiltered water
- 3Tbsptomato paste
- 3Tbspbrown sugar
- 1Tbspdried oregano
- 2tspdried basil
- 2bay leaves
- 2tspgranulated garlic
- 1tspcelery seed
- ½tspblack pepper
- lemon juice or citric acid(for canning – find organic citric acid here)
US Customary – Metric
Quarter tomatoes and dice the onion. Place them in a large soup pot along with ½ cup of water. Cook, uncovered, for 30 min – 1 hour, stirring occasionally, until tomatoes are very soft.
Remove tomatoes from the heat and let them cool slightly. Working in batches, transfer the warm tomatoes to a food processor, blender, or food mill to puree. If desired, press the tomato puree through a fine-mesh sieve to remove any seeds and skins.
Pour the smooth tomato puree back into the large soup pot. (Using a very wide-bottomed pot will give you more surface area as you reduce tomatoes, making the process take less time.)
Add the tomato paste, sugar, herbs, and spices. (Everything EXCEPT the lemon juice or citric acid.)
Bring seasoned tomato puree to a simmer. Cook tomato soup until it has reduced to the thickness you desire. (Mine took 1 hour of simmering.)
While the soup is simmering, wash canning jars and keep them warm. Prepare the water bath canner.
When the soup has reached the desired thickness, taste it and adjust salt as desired.
Add 1 Tbsp of lemon juice to each pint jar or 2 Tbsp lemon juice to each quart jar. (Or ¼ tsp citric acid to each pint and ½ tsp citric acid to each quart.)(Video) Tomato Soup Quick and Easy~Homemade Tomato Soup~Budget Friendly Pantry Cooking~Noreen's Kitchen
Fill jars with the soup, leaving ½ inch of headspace. (I like to use a canning funnel to reduce spills and messes.)
Wipe the rims clean of any spilled soup. Then cover the jars with fresh lids and rings.
Process your canned tomato soup in a boiling water bath canner for 40 minutes for pints or quarts. (Adjust the processing time as needed for your altitude.)
After processing, carefully remove the jars from the water and set them on a cooling rack.
Once the jars and soup have cooled, remove the rings and check that your lids have sealed.
Finally, store the sealed jars in a cool place for up to a year. If any jars didn’t seal properly, refrigerate them immediately and eat within a week.
The amount of soup you end up with will depend on the type of tomatoes used and how much you reduce the soup. The type of tomatoes used (how much water they contain) will also determine how long the soup needs to cook to reduce down to your preferred consistency.
Reheat your canned tomato soup with some milk or cream, as desired.
Serving: 1pint | Calories: 215kcal | Carbohydrates: 48g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 1015mg | Potassium: 2116mg | Fiber: 12g | Sugar: 33g | Vitamin A: 6817IU | Vitamin C: 114mg | Calcium: 137mg | Iron: 4mg
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What can I add to tomato soup to make it better? ›
Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.How can I make canned soup taste better? ›
Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.How do you make soup taste richer? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.Why do you put baking soda in tomato soup? ›
When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.How do you spruce up bland soup? ›
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.What spices can I add to canned soup? ›
Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.How do you make canned soup creamy? ›
Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.How do you make canned tomato soup thicker? ›
To make a slurry, mix a spoonful of cornstarch or tapioca starch with some of the excess liquid from the soup. Stir to combine the ingredients, and then add the mixture right into the soup. Bring the soup to a boil and watch it thicken almost immediately.Do you add milk or water to canned tomato soup? ›
This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned. Directions: Mix soup + 1 can water (or for creamier soup, 1 can milk or milk substitute).Do you have to add water or milk to tomato soup? ›
With most brands, you can use either option. Milk makes the tomato soup creamier, and it tastes better, that way. So, it's up to you.
What is the best combination with tomato soup? ›
- Grilled cheese (or a cheese toastie!) Soup and a sandwich is a classic combination that really can't be overlooked here. ...
- Bacon sandwich. ...
- Cheese and onion sandwich. ...
- Mozzarella dippers. ...
- Cheese and bacon scones. ...
- Jacket potato. ...
- Potato chips. ...
- A side salad.
Best Herbs for Soup
Parsley for nutrition and flavor. Chives for an oniony aroma. Savory and thyme to liven many robust soups. Rosemary, oregano, marjoram, basil, lovage, and bay to add nutrition, flavor, and depth.
- Stock. The key ingredient in many soups is stock. ...
- Veggies. We use a wide variety of vegetables in our soups, ranging from carrots, tomatoes, broccoli, mushrooms, potatoes, celery, and corn to okra, many of which are grown on farms we trust in North America.
Making a delicious soup depends on building flavors as you go along. Aromatics, which include garlic, onion, leeks, carrots and celery, are the basic flavor-building blocks of most soup recipes. Sautéing these vegetables in oil or butter is the first step to boosting your soup's flavor.What spices to add to soup for flavor? ›
Fruit soups: anise, cinnamon, cloves, ginger, mace, mint, nutmeg, rosemary. Seafood soups: basil, chives, curry powder, dill, garlic, ginger, marjoram, oregano, parsley, sage, savory, tarragon, thyme. Tomato soups: basil, bay leaf, chives, garlic, oregano, parsley, rosemary, savory, tarragon, thyme.Why should you not boil tomato soup? ›
Never boil. Simmer. Boiling your soup is one of the biggest mistakes you can make that can not only result in a thick or overly mushy soup but also take away from the flavors of the dish.Why do we need to add sugar and vinegar in tomato soup? ›
The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.What happens when you mix ketchup and baking soda? ›
The ketchup contains vinegar, which is dilute acetic acid. The acetic acid reacts with the baking soda to produce carbon dioxide gas. The gas bubbles expand and rise through the liquid, bubbling out the ketchup. II.How do you add flavor to boring soup? ›
Add Some Herbs
Start by melting a little butter in a pan and add some fresh herbs like ground pepper, oregano, thyme, and basil. Mix the sauteed herbs into the broth to add flavor to a boring canned soup. You can also toss a sprig of rosemary or fresh sage into the pot while you heat up the soup.
It's amazing how a dull soup can come to life with a bit of vinegar or lime juice. Here are a few acidic ingredients you can use: Lemon or lime juice: Start with a teaspoon or two and add more as desired. Vinegar: Add half a teaspoon (or more) of your favorite vinegar.
What are the top 8 herbs and spices you want to add in preparing Stock soups and sauces? ›
- Black peppercorns. Pepper is a spice that's familiar to everyone. ...
- Ground cinnamon. ...
- Chili powder. ...
- Hot-red-chili flakes. ...
- Cumin. ...
- Ground ginger. ...
- Nutmeg. ...
- Smoked paprika.
Acidic ingredients such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple will all help to neutralize the pH levels of a spicy oil, and reduce some of that flaming-hot flavor. Add the juice of half a lemon or lime, or a tablespoon or two of wine, vinegar, or tomato sauce, to your over-spiced dish.How do you spice up homemade soup? ›
- 1 Use Paprika. Paprika is the miracle spice if you ask me, and one of the best ways to spice up your vegetable soup. ...
- 2 Add Veggie Broth. ...
- 3 Add a Garlic Clove. ...
- 4 Throw in Some Bay Leaves. ...
- 5 Use an Herb Sachet. ...
- 6 Try Chili Powder. ...
- 7 Try Some Mrs. ...
- 8 Use Chipotle Powder.
Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.What can I add to my soup to make it creamier? ›
- Add Cream. Alright, let's start with the most obvious one. ...
- Add Yogurt. Plain yogurt is another great way to thicken your soup and add an extra dose of creamy goodness. ...
- Add Flour or Cornstarch. ...
- Add Coconut Milk. ...
- Add Stale Bread. ...
- Add Ground Nuts. ...
- Make a Roux. ...
- Puree Vegetables.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch in a gravy recipe that calls for ¼ cup (four tablespoons) flour, you would only need to use two tablespoons cornstarch.What is the best thickener for soup? ›
Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.What is the best ingredient to thicken soup? ›
Add flour or cornflour
You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.
Tomatoes are going to have varying amounts of water content between each separate tomato, which means that sometimes you might not have to worry about your tomato soup, but other times you will end up with a watery mess.What happens if you forgot to put lemon juice in canned tomatoes? ›
If the tomatoes have not been acidified prior to canning you are risking the possibility of bacterial growth, which can be fatal. If you just canned them, and they haven't been stored, you might be able to open the jars and start over, or maybe freeze them.
Does milk taste good in tomato soup? ›
Probably the best way to make sure that your guests do not suspect that you served them canned food is to add a bit of milk. As expected, that makes the soup creamier and richer. This enhances the flavor and makes the dish taste different from how it usually would.What happens when milk is added to tomato soup? ›
Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture.Why do you put milk in soup? ›
They are added to cream up the soup or stew, giving it a richer flavor and making them heartier than just plane soup.Why do people add milk to tomato sauce? ›
Cheese and dairy give sauces creaminess while butter and oil give them richness. You also don't need to use a lot — these are just for finishing and rounding out the flavors in a sauce. Whole Milk or Heavy Cream: Add a splash and let the sauce simmer for a few minutes to thicken.Do you take seeds out of tomatoes for soup? ›
If you're blending your tomatoes in a soup or sauce: Go ahead and keep the seeds. They add dimension to the dish, giving your meal a richer, umami flavor. And when they're all blended up, you won't have to worry about getting them stuck in your teeth.What to add if soup is bland? ›
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.What can I add to tomato sauce to make it taste better? ›
- 1 - Extra virgin olive oil. Adding a good amount of a flavorful olive oil will go a long way in infusing flavor into your sauce. ...
- 2 - Fresh garlic. ...
- 3 - Meat. ...
- 4 - Hot pepper flakes. ...
- 5 - Red wine. ...
- 6 - Fresh or dried herbs. ...
- 7 - Cheese. ...
- 8 - Cream and/or butter.
Use the Condiments in Your Fridge
You can even use Greek yogurt for a similar topping, rich in consistency and creamy flavor. Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance a flavor profile, and give your can of Campbell's the boost it needs to go from good to great.
A small quantity of raw sugar, agave syrup or natural honey can take the edge from your stew, bringing out the full flavor of the tomatoes. Alternatively, stir in sweet ingredients such as mellow-flavored apples, shredded carrots or caramelized onions and let them dissolve into the stew as it cooks.What seasoning are good in soup? ›
Blends most suitable for soups include All-Seasons Salt, Celery Salt, Garlic Salt, Herbal Seasoning (no salt), Italian Seasoning, Mexican Seasoning and Onion Salt. Of course, all-purpose and ethnic blends like Italian Seasoning are always good bets, too.
What spices are good in soups? ›
- Bay Leaf: Herbal, slightly floral, and somewhat similar to oregano and thyme, bay leaf is a must-have for soups and stews. ...
- Cumin: With its slightly sweet, warming flavor and nutty taste, cumin pairs well with chili flakes in chilis, as well as other recipes.
Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.How do you pimp up tomato sauce? ›
Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great! Want to go next level? Toss in some chopped anchovies (or anchovy salt), olives, or some lemon zest and/or juice.What does adding sugar to tomato sauce do? ›
The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.How do you pimp up soup? ›
Something as simple as a drizzle of oil, sprinkling of seeds, scattering of fresh herbs will all make a difference. Croutons or cheese toasts will transform your soup to a comforting bowl. Make a rustic pesto, ideal with cream of tomato soup.How do you make ready made soup better? ›
Add a splash of vinegar
Apple cider vinegar, red wine vinegar, lemon juice—anything will work. Soups are heavy in salt and fat, and vinegar is the essential ingredient that balances everything out and makes your soup taste 100% better. It's like a magic ingredient. Seriously—try it.
You could try a variety of sweeteners to get the desired effect, such as brown sugar, honey or maple syrup. According to the East Bay Food Not Bombs web site, you could add a pinch of cinnamon to "take the edge off of tomato dishes." A quarter-teaspoon of baking soda is also sometimes used.Why is my homemade tomato soup bitter? ›
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.Why does milk separate in tomato soup? ›
What causes this? Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.