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

Cook Time 1

Total Time 13 15

Course lunch/dinner

Cuisine American

Servings 32 people

Calories 1098.3 kcal

Equipment

1 Large Stockpot For cooking vegetables and water bath canning
1 Strainer or Food Mill To separate solids from the tomato liquid
1 Blender For creating a smooth butter-flour-juice mixture
8 Quart Canning Jars with Lids Or appropriate number for the yield
1 Jar Lifter For safely handling hot canning 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
¼ 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 butter and flour together 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 richer, more complex flavor, consider roasting the tomatoes, celery, and onions before simmering. This caramelizes the vegetables and adds depth. A bay leaf or a few sprigs of fresh basil simmered with the vegetables would also enhance the aroma. 2. Ensure your jars are properly sterilized and the canning process is followed precisely to prevent spoilage. Always check seals after cooling. 3. The butter and flour create a roux for thickening; ensure it's blended smoothly to avoid lumps. For a slightly healthier option, a cornstarch slurry could be used, added at the end for thickening. 4. When serving, a swirl of cream or a sprinkle of fresh herbs like chives or basil can elevate the presentation and flavor profile.