Canning Tomato Soup Recipe (2024)

August 23, 201723 comments on "Canning Tomato Soup Recipe"

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.

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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.

Ball Complete Book of Home Preserving The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best DIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles

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.

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 Chrome OXO Good Grips Food Mill Hoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.Jar Prepworks 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
canning peaches
crock pot apple butter
crock pot pear butter

Follow my canning and preserving board on Pinterest.

23 Comments on "Canning Tomato Soup Recipe"

LIsa
July 28, 2021 11:47 am
Can I lave out the clear jel and just simmer until thick??
Reply
Roseann
October 14, 2020 8:50 pm
I added 2 TBS dried basil, and reduced the ClearJel to 1/4 cup. Great taste and consistency. My family loves this recipe.
Reply
Heather Y.
August 10, 2020 2:04 pm
Can you can this using hot water bath method?
Reply
Liana
September 10, 2019 2:29 pm
Do you do anything with the pulp?
Reply
1. admin
  October 2, 2019 3:57 am
  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.
  Reply
2. Melanie
  October 27, 2022 4:22 pm
  You can freeze dry or dehydrate the pulp and seeds and grind up for tomato powder.
  Reply
sherri lutz
July 22, 2019 7:06 pm
can i double this and make a double batch
Reply
1. admin
  July 25, 2019 5:06 am
  Yes, it is fine to double this recipe!
  Reply
Joann
September 8, 2018 1:06 pm
Could you process this in quarts instead of pints? If yes, would you need to increase the processing time?
Reply
1. admin
  September 11, 2018 6:37 am
  Yes, you could use quart jars instead of pints for this recipe. I would process for 30 minutes instead of 25 minutes.
  Reply
Deb Lewis
September 2, 2018 2:11 pm
I see Bay Leaves in the recipe list, but not in the recipe. You add them to the tomato/onion/celery and simmer?
Reply
1. admin
  September 3, 2018 5:08 am
  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
Sue
August 1, 2018 9:24 pm
Where is the necessary lemon juice or powdered citric acid to make this safe?
Reply
1. admin
  August 2, 2018 3:16 am
  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. Carol
    August 2, 2018 3:54 am
    If I were to use water bath with this recipe. If I add lemon juice is it safe to water bath
    Reply
    1. admin
      August 2, 2018 4:37 am
      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. Sarah G
        September 5, 2018 4:09 am
        For a pint jar its 1TBSP lemon juice plus 1/2tsp canning salt. Double it for a quart jar.
Cis Welch
June 30, 2018 6:30 pm
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. admin
  July 3, 2018 7:35 pm
  Hi! If it were me, I would drain them first 🙂
  Reply
Becky Skinner
June 2, 2018 5:15 pm
Could you adapt this recipe using canned diced tomatoes Instead of fresh?
Reply
1. admin
  June 5, 2018 11:43 pm
  Yes you could definitely use canned tomatoes for this recipe.
  Reply
Dee
May 28, 2018 5:34 pm
What kind of tomatoes do you normally use? Roma, etc?
Reply
1. admin
  May 28, 2018 11:01 pm
  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

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