How To Make Homemade Tomato Soup (To Can)

This recipe on how to make homemade tomato soup not only rivals Campbells Tomato Soup, it also gives you control over the ingredients. With 7 ingredients, this soup can be made in under an hour.Tomato based canned goods are on of the biggest fall projects. Along with homemade pasta sauce, pizza sauce, and salsa, homemade canned tomato soup is delicious.I grew up on Campbells Tomato Soup. We didn’t have homemade canned tomato soup, and why should we? Tomato soup from the store was good, and not that expensive.It isn’t until you realize that homemade is ALWAYS better and healthier, that canning tomato soup starts becoming more and more enticing.I tried one tomato soup recipe before, and while it was good, it wasn’t quite as good as this one.This recipe doesn’t contain any veggies except tomatoes. I love adding vegetables to canned soup, but this recipe is better without.This homemade tomato soup concentrate for canning recipe was shared with me from my sister in law.The first year I made one recipe, which makes about 16 cups of concentrate. In 2024, I made 3 recipes for our growing family. How To Make Homemade Tomato Soup For CanningStart by cleaning and preparing jars. 250ml or 2 cup jars work well, depending on your family size. I love the 1 cup jars for smaller families, while pint jars are great for bigger meals.You start with tomato puree. You get this by blending raw tomatoes in a high powered blender. If you have frozen tomatoes in the freezer, they work very well in this recipe.Next, you pour it through a sieve, stirring and shaking to separate tomato juice from seeds and skins.The end product will be a beautiful red colored sauce. This is your tomato puree.It gets measured into a large pot, minus 2 cups that you set . Start heating this up on medium high heat.In a separate bowl, mix together your dry ingredients. Add in your cold cups of tomato soup, and mix vigorously.Once the tomato soup is hot, add in the butter. Next you will slowly add in some hot tomato juice (another 2 cups) into your roux (flour/juice mixture), to slowly warm up the mixture.Then slowly add it into your hot pot of tomato juice, mixing vigorously. If there are still flour chunks left in your roux, they will want to clump and create balls of dough in your tomato soup.After you have added the flour mixture, you will need to stir this mixture for the rest of the cooking time. It burns really easily at this point!Cook for 20 minutes on medium heat.Next, ladle into sterilized jars, wiping the rim well, and seal. For added measure, water bath can for 20 minutes. Tomato soup does not need to be pressure canned.Tips for Making Canned Tomato SoupUse well ripened tomatoes. They should be soft, and juicy. Well ripened tomatoes will give a more flavorful soup.Be sure your jars are clean and sterilized, with undamaged lids. This will help ensure a good seal.Always use DRY lids when sealing, as well as wiping and DRYING the jar rims before closing. Very important so that mold doesn’t grow.Store sealed jars in a cool, dry place for up to a year.Labeling always helpsPlease let me know if you make this canned tomato soup recipe, and love it as much as we do. It’s great on enchiladas and cabbage rolls.When making tomato soup to eat with sourdough bread, or crackers, mix equal amounts of tomato soup concentrate and milk. Heat, and enjoy!This recipe on how to make homemade tomato soup not only rivals Campbells Tomato Soup, it also gives you control over the ingredients. With 7 ingredients, this soup can be made in under an hour.Ingredients 16 cups of prepared tomato juice, blended and sieved 1 cup butter 1 cup flour 1 cup sugar 1 tbsp. salt 1 tsp. cayenne pepper 2-13 OZ. tomato pasteInstructionsStart by cleaning and preparing jars. 250ml or 2 cup jars work well, depending on your family size. I love the 1 cup jars for smaller families, while pint jars are great for bigger meals.You start with tomato puree. You get this by blending raw tomatoes in a high powered blender. If you have frozen tomatoes in the freezer, they work very well in this recipe.Next, you pour it through a sieve, stirring and shaking to separate tomato juice from seeds and skins.The end product will be a beautiful red colored sauce. This is your tomato puree. It gets measured into a large pot, minus 2 cups that you set . Start heating this up on medium high heat. In a separate bowl, mix together your dry ingredients. Add in your cold cups of tomato soup, and mix vigorously. Once the tomato soup is hot, add in the butter. Next you will slowly add in some hot tomato juice (another 2 cups) into your roux (flour/juice mixture), to slowly warm up the mixture. Then slowly add it into your hot pot of tomato juice, mixing vigorously. If there are still flour chunks left in your roux, they will want to clump and create balls of dough in your tomato soup. After you have added the flour mixture, you will need to stir this mixture for the rest of the cooking time. It burns really easily at this point!Cook for 20 minutes on medium heat.Next, ladle into sterilized jars, wiping the rim well, and seal. For added measure, water bath can for 20 minutes. Tomato soup does not need to be pressure canned.Nutrition Information: Yield: 32 Serving Size: 1 Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 585mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 3g Did you make this recipe?Please leave a comment on the blog or share a photo on Pinterest