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Canned Tomato Soup

The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 13 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 32 people
Calories 1098.3 kcal

Equipment

  • 1 Large Stockpot For boiling vegetables and canning
  • 1 Strainer or Food Mill For pureeing tomatoes
  • 1 Blender For making the butter-flour slurry
  • 1 Canning Jars with Lids For preserving the soup
  • 1 Jar Lifter For safely handling hot jars

Ingredients
  

Main

  • 8 quarts fresh tomatoes chopped
  • 1 bunch celery chopped
  • 3 onions chopped
  • 4 cups water or as needed
  • 1 cup white sugar
  • ΒΌ cup salt
  • 1 cup butter softened
  • 1 cup all-purpose flour
  • 2 cups chilled tomato juice

Instructions
 

  • Place tomatoes, celery, and onions into a large pot. Pour in just enough water to cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour through a strainer or food mill, discard solids, and return liquid to the pot; stir in sugar and salt.
  • Blend together butter and flour in a blender until smooth and creamy; pour in tomato juice. Blend until smooth, then pour into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato soup into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area. Wait at least 12 hours before opening.

Notes

1. For a smoother texture, consider peeling and seeding the tomatoes before cooking. This will reduce bitterness and improve consistency. A food mill is ideal for this, but a fine-mesh strainer works well too.2. The butter-flour mixture acts as a roux. Ensure it's blended thoroughly to prevent lumps. For richer flavor, you could lightly toast the flour in butter before adding the tomato juice, but for a smooth canning consistency, blending it raw is effective.3. Proper sterilization and processing are critical for safe canning. Always follow USDA guidelines for canning, especially for low-acid foods, to prevent spoilage and foodborne illness. Check jar seals after cooling.