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Multiple jars filled with homemade tomato soup concentrate, secured with metal lids, arranged on a kitchen countertop with ingredients in the background.
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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 Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Cuisine: American
Keyword: Pressure Canning, Summer, Tomato Soup Canning Recipe, Tomatoes
Servings: 14 pints
Calories: 322kcal
Author: Katie

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.

Nutrition

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