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Easy Tomato Soup Recipe (For Canning)

This easy tomato soup recipe takes fresh tomatoes and simmers them delicately for a delicious canned soup recipe.

If you’re a home gardener, and grow enough tomatoes, this tomato soup recipe can be made it large batches and canned for a homemade tomato soup all year long.

homemade tomato soup with crusty bread

Making Your Tomato Soup for canning

To make your soup, you’ll roughly chop some bell peppers, onions, garlic and tomatoes. Gently saute the onions and bell peppers until translucent and then add the tomatoes and garlic.

Simmer long and low for at least 30 minutes. I like slow cooking them in my instantpot because I think the longer they simmer the deeper the flavors get.

Once the tomatoes have broken apart and released their liquid, run it all through a food mill (like this one) to remove the seeds and tomato skins.

You can skin and deseed the tomatoes first, but I feel like that is a lot more work than running the entire tomato mixture through a food mill.

Simmer again for longer until you get the consistency you like.

While you wait, make this delicious, crusty homemade bread to serve with it!

close up of chunky tomato soup

How to Can Your Tomato Soup

If you’re new to canning or home preservation, you should check out my friend Melissa’s home canning with confidence course.

If you’re already an old pro, you know that tomatoes are high in acid and so can be water-bath canned.

Simply add 1-2 Tbsp of bottled or fresh lemon juice to each pint or quart jar to preserve the color. Then add your tomato soup, leaving at least 1/2 inch headspace.

Secure your lids and rings and process in a hot water bath for 40 minutes.

For more canning recipes check out:

Tomato Soup For Canning

Prep Time: 50 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes

Ingredients

  • 1 bell pepper
  • 1 onion (medium)
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic
  • 14 lbs tomatoes (roughly chopped)
  • 1 Tbsp sugar (optional)
  • 1 Tbsp salt

Instructions

  1. Remove the stems and seeds an coarsely chop the bell pepper, onion, garlic and tomatoes.
  2. Sauté the onion and bell pepper in the oil until the onion is just translucent.
  3. Add the garlic, tomatoes and simmer, covered for 30-40 minutes. Stir often to prevent scorching.
  4. Cook until the tomatoes have broken down.
  5. Pass the mixture through a food mill or strainer to remove the skins and seeds.
  6. Return the strained mixture to the pot, add the sugar and salt and simmer again for 15 minutes.
  7. Ladle hot soup into sterilized jars leaving 1/2 inch of headspace.
  8. To each pint jar, add 1 Tbsp lemon juice. To each quart add 2 Tbsp lemon juice.
  9. Secure lids and rings and process in a hot water bath for 40 minutes.
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