How to Can Tomato Soup at Home (A Pressure Canning Recipe)

Whether you’re looking to stock your pantry or just have too many tomatoes, this canned tomato soup recipe promises a rich, flavorful base that transforms easily into a soothing soup. This step-by-step guide walks you through creating one of my favorite pressure canning recipes–one that you’ll really love and use.

Multiple jars filled with homemade tomato soup concentrate, secured with metal lids, arranged on a kitchen countertop with ingredients in the background.

Tomato Soup Canning Recipe

This soup is enriched with buttery roux and optional herbs, offers a comforting, versatile base for quick, cozy meals, preserved beautifully through pressure canning.
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Serving Size 14 pints

Ingredients 

  • 6 onions chopped
  • 1 bunch celery chopped
  • 8 quarts fresh tomatoes or 5-6 quarts of tomato juice
  • 1 cup sugar
  • ¼ cup salt
  • 1 cup butter
  • 1 cup flour

Optional Herbs:

  • 1 tablespoon dried basil or to taste
  • 1 tablespoon dried oregano or to taste
  • 2 bay leaves remove before canning

Instructions 

  • Prep Vegetables. Chop the onions and celery. Place them in a large kettle with just enough water to prevent burning. Simmer gently.
    Chopped onions and celery in a large pot, ready for cooking.
  • Prepare Tomatoes. While the vegetables are simmering, cut the tomatoes, removing stems if not using a strainer. Add them to the kettle and cook until tender.
    The pot now includes cut tomatoes, mixed with the celery and onions, starting the soup process.
  • Strain Mixture. Pass the cooked vegetables and tomatoes through a Victorio strainer (or similar) to remove skins and seeds. Return the strained mixture to the kettle.
    The tomato soup with added dried herbs and bay leaves in the cooking pot.
  • Add Flavors. Stir in the sugar, salt, and optional herbs (basil, oregano, bay leaves) into the mixture.
    The cooking pot showing the tomato soup after being blended into a smooth texture.
  • Make Roux. In a separate bowl, cream the butter and flour together. Mix thoroughly with two cups of COLD juice until dissolved (to avoid lumps). Add this roux to the warmed tomato mixture before it gets hot, stirring well.
    A two-part image showing butter in a pot on the left and the roux formed after mixing butter and flour on the right.
  • Heat. Warm the mixture just until hot, avoiding a boil to prevent flour lumps. The mixture will continue to thicken as it cools.
    The pot now showing the finished smooth, creamy tomato soup concentrate ready for canning.
  • Fill jars. Ladle the hot soup concentrate into hot canning jars, leaving 1 inch headspace. Remove air bubbles, wipe rims, and secure lids and bands.
    A two-part image displaying the process of ladling the tomato soup concentrate into jars and then wiping the jar rims.
  • Pressure can. Process pint jars in a pressure canner at 10 pounds of pressure for 15 minutes, adjusting for altitude. Check your pressure canner's manual for quart jars and for adjustments based on your location.
    Jars of tomato soup concentrate inside a pressure canner ready for processing.
  • Cool. After processing, turn off the heat and let the canner depressurize. Remove jars and let them cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.
    Multiple jars of sealed tomato soup concentrate, indicating the completion of the canning process.

Notes

Herb Variations: Feel free to adjust the herbs according to your preference. Fresh herbs can also be used; just remember to triple the amount specified for dried herbs.
Texture: If you prefer a smoother soup, blend the tomato mixture before adding the roux.
Serving Suggestion: Customize your soup by adding cooked pasta, rice, or croutons when serving.
Calories: 322kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 2157mg | Potassium: 1384mg | Fiber: 8g | Sugar: 31g | Vitamin A: 4933IU | Vitamin C: 78mg | Calcium: 85mg | Iron: 2mg

Every fall, as the air turns crisp and the leaves start to blanket the ground, I find myself craving something warm and comforting. That’s where this creamy tomato soup concentrate comes into play. This is just the thing for a quick and satisfying lunch on a chilly day.

A bowl of prepared tomato soup with croutons, seen from above, with a creamy red color indicative of the rich tomato base.

Trust me, once you try it, you’ll want to keep your pantry stocked all season long!

Tomato Soup Canning Tips

  • Quality of Tomatoes: Choose ripe, flavorful tomatoes for the best taste. If tomatoes are out of season, high-quality canned tomatoes can be a good alternative.
  • Pressure Canner Check: Before you start, ensure your pressure canner’s gasket and pressure valves are in good working order for safe canning.
  • Consistency Adjustments: After straining, if your soup concentrate seems too thin, simmer it a bit longer before adding the roux for a thicker texture.
  • Avoiding Metallic Taste: Use stainless steel or enamel-coated cookware to avoid a metallic taste that can sometimes be imparted from aluminum pots when cooking acidic foods like tomatoes.

Key Ingredients and Tools

Here’s a brief look at some important ingredients and why they matter:

Ingredients for tomato soup concentrate neatly arranged on a marble countertop, including fresh tomatoes, onions, celery, butter, flour, sugar, and herbs.
  • Pressure Canner. Essential for safe canning and preserving the soup at home, a pressure canner is different from a water bath canner and is specifically needed for low-acid foods like vegetables.
  • Food Mill. This tool helps in smoothly processing tomatoes and vegetables by removing skins and seeds, ensuring a silky texture in your concentrate.
  • Victorio Strainer. Similar to a food mill, this specialized tool can speed up the straining process and is excellent for larger batches. It’s particularly useful if you make preserves often.
  • Roux (Butter and Flour). This mixture thickens the soup concentrate. It’s crucial to mix it to a smooth, lump-free consistency with cold juice before adding it to the hot tomato base to prevent clumping.

Serving Suggestions

Serve with a grilled cheese sandwich on crusty bread, and Caesar salad.

Troubleshooting and Help

Can I use canned tomatoes instead of fresh for this recipe?

Absolutely! If fresh tomatoes aren’t in season or if you’re looking for a quicker option, canned tomatoes are a great substitute. Just be sure to use high-quality canned tomatoes for the best flavor.

What if I don’t have a food mill or Victorio strainer?

No worries! You can peel and seed the tomatoes manually before cooking, though it’s a bit more labor-intensive. After cooking, you could use a blender or a sieve to help strain out any remaining skins and seeds.

Is it necessary to use a pressure canner?

Yes, for safety reasons, a pressure canner is necessary when canning this tomato soup concentrate. The pressure canner helps to eliminate the risk of bacteria, like botulinum, which can thrive in low-acid environments like tomato soup.

How long does the canned tomato soup concentrate last?

When properly canned and stored in a cool, dark place, your tomato soup concentrate can last for up to a year. Always check the seal and look for any signs of spoilage before using.

Can I freeze the soup concentrate instead of canning it?

Definitely! If you prefer not to can, you can freeze the soup concentrate. Just be sure to leave some headspace in the containers when you fill them, as the liquid will expand when frozen. It should keep well for several months in the freezer.

Feel free to reach out if you have any questions or if you need more tips on making this recipe right!

Storing Leftovers

Storing this properly is key to maintaining its quality and safety:

Canning:
Once your jars are sealed and cooled, store them in a cool, dark place like a pantry or a basement shelf. Make sure the area is dry to avoid any rusting of the can lids. Properly canned, the soup concentrate should last up to a year. Always check the seal before use and look for any signs of spoilage like off smells or visible mold.

Freezing:
If you prefer not to can, freezing is a viable option. Allow the soup concentrate to cool completely after cooking. Pour into freezer-safe containers or bags, leaving about an inch of headspace to allow for expansion as it freezes. Label the containers with the date, and you can store them in the freezer for up to 6 months for best quality. To use, simply thaw in the refrigerator overnight or reheat directly in a saucepan over low heat, stirring occasionally.

Both methods are effective, but remember, always heat the soup before serving to ensure it’s thoroughly warm and any potential bacteria are killed.

This recipe is more than just a soup; it’s a way to bring a bit of homemade warmth to your table. I hope you enjoy it.

Close-up of several jars of creamy tomato soup concentrate, showcasing the rich color and texture of the soup against a kitchen backdrop.
How to Can Tomato Soup at Home (A Pressure Canning Recipe)
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2 Comments

  1. Hi Katie,
    Your presentation to everything you offer on your website is so easy to understand and quality.

    Do you have a course on how to pressure cook by utube or whatever means?

    I see other vloggers offer courses, like sourdough making…, but would like to take an online course to see all the nuances of pressure canning. I have not ever attempted because of the fear factor of possible “explosion.”