Canning Tomato Soup Recipe

Easy recipe for canning tomato soup, just like Campbell's condensed cream of tomato soup!

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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.

Ingredients:

  • 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 and bay leaves in a large stock pot. Simmer for 20-30 minutes, until vegetables are soft. Remove bay leaves from pot.

Put vegetables through a food mill to remove skins and seeds. Return tomato juice back to stock pot.

Use an immersion blender or whisk to blend in Clear Jel. Add salt and sugar (optional) to taste.

Note: Clear Jel is a modified form of cornstarch that is safe for canning. It is commonly used in canning homemade pie fillings. Regular cornstarch is not safe for canning.

Canning Directions:

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

Presto 1755 16-Quart Aluminum Pressure Cooker/CannerPresto 1755 16-Quart Aluminum Pressure Cooker/CannerCuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed ChromeCuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed ChromeOXO Good Grips Food MillOXO Good Grips Food MillHoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.JarHoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.JarPrepworks by Progressive Canning Funnel for Regular and Wide Mouth JarsPrepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars

Step by Step Video:

If you want to see me preparing this recipe for homemade tomato soup, click on the video below and watch as I prepare this recipe step by step.

Like this recipe? Try my recipe for canning sweet and sour sauce.

Follow my canning and preserving board on Pinterest.

Easy recipe for canning tomato soup, just like Campbell's condensed cream of tomato soup!




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15 Comments on "Canning Tomato Soup Recipe"


    1. Hi! It depends on what kind of tomatoes I have on hand. I think you could really use any kind. I normally grow a roma tomato that is meant for making sauces and pastes. I think that is what I used for this recipe.

      Reply

  1. I am sorry to have to ask such a silly question but if I use canned tomatoes do I drain them first? Thank you.

    Reply

    1. Hi Sue, this recipe is processed in a pressure canner, not a boiling water canner, so adding the extra acid is not necessary for this recipe.

      Reply

        1. Hi Carol, yes I think it would be safe to can in a boiling water canner if lemon juice was added, but I don’t know how much you would need to add.

          Reply

          1. For a pint jar its 1TBSP lemon juice plus 1/2tsp canning salt. Double it for a quart jar.


    1. Hi! Sorry the instructions weren’t very clear. Yes, add the bay leaves to the vegetables, and then remove them before using the immersion blender. I’ve updated the recipe.

      Reply

    1. Yes, you could use quart jars instead of pints for this recipe. I would process for 30 minutes instead of 25 minutes.

      Reply

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