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 Pot For simmering vegetables and heating soup
1 Food Mill or Strainer For separating solids from liquid to create a smooth soup base
1 Blender For creating a smooth roux with butter, flour, and tomato juice
12 Canning Jars with Lids and Rings Approximate number for 32 servings (e.g., 12 pint jars)
1 Large Stockpot with Rack For water bath canning and sterilizing 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

For a richer, deeper flavor, consider roasting the tomatoes, onions, and celery until slightly caramelized before simmering. This develops a more complex sweetness. When blending the butter-flour mixture, ensure it's completely smooth to prevent lumps in your final soup. Adjust sugar and salt to taste, as tomato acidity varies. The canning process described is critical for food safety and shelf stability; follow sterilization and processing times precisely. Remember, this recipe yields a concentrated base; dilute with equal parts milk (or water/broth) and heat gently when serving for the intended creamy texture and balanced flavor.