To make a canning-friendly homemade tomato soup, start with 4 cups chopped tomatoes and 2 cups tomato juice or water. Sauté 1 chopped onion in 2 tbsp olive oil, add 2 minced garlic, then stir in a splash of vinegar and a pinch of thyme. Add tomatoes, stock, 1/2 tsp salt, and 1 tsp sugar; simmer 20–25 minutes. Purée until smooth, adjust salt and pepper, ladle into sterilized jars, and process per canning guidelines. You’ll gain more precise steps and tips next.
Ingredients and Quantity
You’ll need about 4 cups of chopped tomatoes (fresh or canned), 2 cups tomato juice or water, 1 medium onion, finely chopped, 2 cloves garlic, minced, 2 tablespoons olive oil, 1 teaspoon sugar, 1/2 teaspoon salt (adjust to taste), 1/4 teaspoon black pepper, and 1/2 cup cream or milk for richness (optional).
| Visual cue | Purpose |
|---|---|
| Tomatoes in bowl | Base flavor and varied tomato varieties influence sweetness and acidity |
| Garlic/onion oil | Builds depth; supports canning methods and shelf stability |
You’ll choose tomato varieties for balance, then plan precise steps for safe canning methods, keeping measurements exact and method-tested.
Preparations
To prep for canning and cooking, wash your hands and gather all ingredients and equipment: 4 cups chopped tomatoes (fresh or canned), 2 cups tomato juice or water, 1 medium onion (finely chopped), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup cream or milk (optional); have a heavy-bottom pot, a blender or immersion blender, and appropriate canning jars if you’re preserving.
- Steady mise en place supports canning techniques and ingredient preparation.
- Measure precisely to guarantee balanced acidity and flavor.
- Rinse and prep produce promptly to preserve freshness.
- Keep surfaces clean and organized for safe processing.
Kitchen tools or Kitchenware Required
For this recipe, you’ll want a few reliable kitchen tools: a heavy-bottom pot (at least 4 quarts) for even heat, a blender or immersion blender for smooth texture, and a wide-mouthed jar or canning rack if you’re preserving. You’ll also use basic canning supplies like jars, lids, and a safe rack. This section keeps your workflow efficient and clear, avoiding fluff while aligning with practical, tested methods.
| Purpose | Tool |
|---|---|
| Blending | Immersion blender |
| Sterilizing/Organizing | Canister or rack |
With these kitchen gadgets and canning supplies, you’ll move confidently from simmer to seal, honoring precise measurements and freedom in technique.
How to Cook
- Heat the pot over medium heat.
- Add olive oil and onions; sauté until translucent, about 5 minutes.
- Add garlic, thyme, and a splash of vinegar to bloom the aromatics and add brightness.
- Add tomatoes, stock, and salt for balance.
- Simmer gently for 20–25 minutes to meld flavors without scorching.
- Purée to your desired consistency, keeping some texture for depth.
- Return to heat and adjust salt and pepper as needed.
- Finish with a drizzle of olive oil.
This method emphasizes cooking techniques that preserve brightness and enhance flavor, delivering consistent results for canning. Precision ensures freedom from guesswork.
How to Serve
This soup shines when served in a simple, comforting way. Start by ladling hot soup into warmed bowls, aiming for 1½ cups per serving. Swirl in 1 teaspoon of cream or a dollop of yogurt if you like richness. Pair with a slice of crusty bread or a grilled cheese for a classic combo. Garnish options include chopped fresh herbs, a light drizzle of olive oil, or a pinch of smoked paprika to finish. For temperature control, keep extra soup in a thermos and reheat gently, avoiding boiling. Serving suggestions emphasize balance: offer a small salad or roasted vegetables on the side. Keep portions steady, and store leftovers in labeled jars for future meals.
Tips
A few practical tips can elevate the soup without complicating the process. You’ll maximize flavor with tight controls: simmer tomatoes gently, adjust acidity, and taste before you jar. Use proven canning techniques to maintain safety while preserving brightness and texture. For flavor enhancements, keep onions, garlic, and herbs balanced; add a touch of sugar if needed, and finish with a splash of olive oil after opening. Maintain precise measurements to reproduce success across batches.
- Use ripe tomatoes and strained puree for smooth consistency.
- Paprika, basil, and thyme in measured pinches for brightness.
- Roast garlic before adding to deepen aroma.
- Filter seeds or skins if you prefer a velvety finish.
Food Value and Benefit
Tomato soup is a nutritious and comforting dish that provides a balanced mix of macronutrients and essential vitamins and minerals.
Tomato soup offers balanced nutrition with essential vitamins and minerals.
Food Value of Tomato Soup:
- Low in calories with lean energy sources
- High in dietary fiber
- Rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and magnesium
- Contains bioavailable lycopene, a powerful antioxidant
Benefits of Eating Tomato Soup:
- Supports heart health due to lycopene’s antioxidant properties
- Boosts immune function with vitamin C
- Enhances nutrient absorption with healthy fats from olive oil
- Provides dietary fiber for digestive health
- Contains plant sterols from onions and garlic, which may help reduce cholesterol levels
- Offers sustained energy for active lifestyles
- Suitable for balanced meal planning and mindful eating
When preparing tomato soup, adding onions, garlic, and olive oil not only enhances flavor but also increases the nutritional profile by contributing plant sterols and healthy fats. Proper canning techniques ensure vitamin stability and preserve the soup’s health benefits.
Frequently Asked Questions
How Long Does Canned Tomato Soup Last After Opening?
Canned tomato soup lasts about 3–4 days once opened if refrigerated. Shelf life matters; store tips include transferring to a labeled, airtight container and keeping at 40°F (4°C). You’ll stay free and safe with precise limits.
Can I Substitute Fresh Tomatoes With Canned in This Recipe?
Yes, you can substitute canned for fresh in this recipe. Fresh vs. canned alters Flavor differences slightly; adjust salt and sugar to taste, and consider draining canned tomatoes to control consistency. Use 1:1 substitution for best results.
Do I Need Lemon Juice or Vinegar for Acidity?
Yes—you need acidity control. For canning safety, use bottled lemon juice or vinegar (5% acidity), added per tested recipes to maintain proper acidity levels. Don’t improvise; precise measurements safeguard your freedom and your pantry.
Is Sugar Necessary to Balance Acidity for Canning?
Sugar isn’t strictly required, but it helps keep acidity balance pleasant. You can use sugar alternatives like honey or stevia, yet measure carefully. Prepare with tested methods, precise measurements, and practical steps for safe canning and flavorful results.
Can I Freeze the Soup Instead of Canning It?
Yes, you can freeze it. Use Freezing tips like cooling fully, then portion into 1–2 cup containers. Container options include BPA-free plastic or glass with airtight lids. Freeze flat, label, and thaw in fridge before reheating gently.
