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Canning tomato soup is easy when you have a good recipe. I’ve tried some different recipes, and this one is definitely the best. If you love Campbell’s condensed cream of tomato soup, then this would definitely be its copycat recipe.
This tomato soup is thick like condensed cream of tomato soup. After you remove it from the jar to eat it, you will want to add a little water or milk to it to thin out again.
This tomato soup has so much flavor compared to store bought tomato soup. There is no comparison! And it is so much cheaper too.
It does take a lot of tomatoes to make it, but if you have room for a garden, you can grow all the tomatoes you need to prepare all kinds of great canning recipes like this homemade V8 juice and my favorite salsa recipe.
- 16 c. tomatoes, chopped
- 1 c. celery, chopped
- 2 c. onion, chopped
- 6 bay leaves
- 1 c. Clear Jel
- 2 tbsp. salt
- ¼ sugar or Stevia (optional)
Chop tomatoes, celery, and onions.
Place vegetables in a large stock pot. Simmer for 20-30 minutes, until vegetables are soft.
After mixture has thickened, fill sterilized pint jars, leaving 1 inch head space. Wipe rims of jars with a clean dish towel and place lids and rings on jars.
Process in a pressure canner at 10 lbs pressure for 25 minutes.
Remove jars from canner and let cool until lids seal. Sealed jars can be stored in pantry for 1-2 years. If any of the jars don’t seal, just place in the refrigerator and eat them soon.
To prepare, add milk or water to tomato soup as desired, and heat before serving.
Yield: 4-5 pints
Like this recipe? Try my recipe for canning sweet and sour sauce.