How to Can 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 is one of my 6 favorite soup canning recipes for food storage.
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’s one of my 13 favorite tomato recipes for canning.
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.
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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.
Tomato Soup Canning 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 pressure 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/Canner
Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed ChromeOXO Good Grips Food MillHoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.JarPrepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars
More Canning Recipes
- sweet and sour sauce
- best salsa recipe for canning
- vegetable broth or stock
- canning V8 juice
- bread and butter pickles
- canning cinnamon pears
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- crock pot apple butter
- crock pot pear butter
Follow my canning and preserving board on Pinterest.
In case you missed it:
Can I lave out the clear jel and just simmer until thick??
I added 2 TBS dried basil, and reduced the ClearJel to 1/4 cup. Great taste and consistency. My family loves this recipe.
Can you can this using hot water bath method?
Do you do anything with the pulp?
Hi! I haven’t done anything with the pulp except feed it to my chickens, but you could definitely add it to a casserole or something like that.
You can freeze dry or dehydrate the pulp and seeds and grind up for tomato powder.
can i double this and make a double batch
Yes, it is fine to double this recipe!
Could you process this in quarts instead of pints? If yes, would you need to increase the processing time?
Yes, you could use quart jars instead of pints for this recipe. I would process for 30 minutes instead of 25 minutes.
I see Bay Leaves in the recipe list, but not in the recipe. You add them to the tomato/onion/celery and simmer?
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.
Where is the necessary lemon juice or powdered citric acid to make this safe?
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.
If I were to use water bath with this recipe. If I add lemon juice is it safe to water bath
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.
For a pint jar its 1TBSP lemon juice plus 1/2tsp canning salt. Double it for a quart jar.
I am sorry to have to ask such a silly question but if I use canned tomatoes do I drain them first? Thank you.
Hi! If it were me, I would drain them first 🙂
Could you adapt this recipe using canned diced tomatoes Instead of fresh?
Yes you could definitely use canned tomatoes for this recipe.
What kind of tomatoes do you normally use? Roma, etc?
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.