To make a can-ready tomato soup, you’ll simmer ripe tomatoes with onions, garlic, stock, and a splash of olive oil, then season with salt, pepper, and optional basil. Blend until smooth, then ladle into clean jars, leaving proper headspace. Process in a canner according to your altitude and jar size, or refrigerate for short-term use. Label and store in a cool, dark place. If you keep at it, you’ll uncover more steps and tips soon.
Ingredients and Quantity
The ingredients and quantities are straightforward: you’ll need ripe tomatoes, onions, garlic, vegetable or chicken stock, olive oil, salt, and pepper, with optional cream or basil for finish. You’ll also consider Tomato varieties and Flavor enhancements to tailor depth. You hold the freedom to choose sweetness, acidity, and richness, but keep measurements precise so canning succeeds.
| Base | Add-on | Benefit |
|---|---|---|
| Tomatoes | Garlic | Depth of aroma |
| Onions | Olive oil | Smooth body |
| Stock | Salt & pepper | Balance |
| Optional cream | Basil | Finish & brightness |
| Varieties | Flavor tweaks | Personal character |
Flavor enhancements come from timing and balance, not fluff.
Preparations
Begin by prepping your ingredients: rinse the tomatoes, onions, and garlic, then pat dry. In this stage, you’ll focus on preparation techniques that guarantee consistent results. Inspect each tomato for firmness and color, discarding any blemished fruit to prevent off-flavors. Choose onions with dry skins and a sharp, clean aroma, trimming ends as needed. Garlic should be firm, with no soft spots. As you prep, think about ingredient selection: uniform sizes promote even cooking, and ripe tomatoes deliver richer flavor. Peel and chop vegetables to uniform pieces to maintain consistent heat transfer. Maintain clean workspace to avoid cross-contamination. Minimize air exposure to preserve brightness. This disciplined approach yields a smoother base, clearer flavor, and dependable canning outcomes.
Kitchen tools or Kitchenware Required
You’ll need a reliable set of kitchen tools to power through this recipe: a sharp chef’s knife, a cutting board, a soup pot large enough to accommodate simmering, a wooden spoon or heatproof spatula, and a-counting whisk for smoothness.
Table:
| Tool | Purpose |
|---|---|
| canning jars | preservation and storage |
| kitchen utensils | everyday prep and accuracy |
With these, you stay efficient and free to focus on flavor. Your grip on control comes from quality gear rather than guesswork. Choose sturdy pots, a reliable whisk, and a supportive cutting board to reduce effort and waste. This setup supports precise timing and safe handling, ensuring you finish with confident, clean results. Remember: invest in durable kitchen utensils and organized canning jars for lasting versatility.
How to Cook
- Prep your ingredients before starting.
- Heat your pan over steady heat to gently bloom aromatics without scorching.
- Add a measured splash of stock or water to deglaze the pan.
- Stir in tomatoes and seasonings, adjusting salt, pepper, and herbs to taste.
- Simmer the mixture until flavors meld together.
- Blend the soup for a smooth, velvety texture.
- Adjust acidity with a touch of sugar if desired.
- Finish with cream, coconut milk, or olive oil for added richness.
- Maintain precision and be ready to adapt the recipe to your taste.
- Keep your canning plan focused on quality and flexibility in every batch.
How to Serve
Serve tomato soup with balanced accompaniments that enhance its brightness and texture. You’ll plate it in a warm bowl, then consider the experience you want: a light, crisp bite or a creamy finish. For garnishing options, keep contrasts simple: a drizzle of olive oil, a swirl of cream, or a pinch of fresh herbs. Add a modest crack of black pepper or smoked paprika to boost aroma without masking tomato character. Serving suggestions favor practicality: preheat bowls, pour soup hot, and offer crusty bread or a chewy baguette on the side. If you’re serving for a crowd, provide an optional dollop of yogurt or sour cream. Stay intentional: let the soup speak, and let your garnishes complement, not compete.
Tips
To get the most out of tomato soup, start with a bright base: use ripe tomatoes, a touch of sugar if needed, and a quick sauté of onions and garlic to build depth. You’ll sharpen flavor with careful timing, steady heat, and deliberate reductions, then cap with confident seasoning. Canning techniques matter: keep acidity stable, follow safe processing steps, and label each batch. Flavor enhancements lift the final product without complicating the process. Use quality jars, lids, and clean equipment to preserve purity. Rely on straightforward adjustments rather than gimmicks.
- Build layers by sautéing aromatics first
- Balance sweetness, acidity, and salt
- Taste and adjust before preserving
- Chill briefly to set rich texture
Food Value and Benefit
Tomato soup provides valuable nutrition in a simple, delicious form. It is low in calories and fat when prepared traditionally, making it a healthy choice for many diets. This soup is rich in essential vitamins and minerals, including:
- Vitamin A: supports eye health and immune function
- Vitamin C: boosts immune system and promotes skin health
- Potassium: helps maintain steady blood pressure
- Lycopene: a powerful antioxidant linked to heart health and reduced inflammation
Additional benefits of eating tomato soup include:
- Provides steady energy from natural sugars and dietary fiber, which aids digestion
- Supports immune health through vitamin A and C content
- Promotes heart health due to lycopene and potassium
- Can be enhanced with added protein sources like yogurt or beans for a more balanced meal
Frequently Asked Questions
How Long Does Pressure Canning Take for This Soup?
Pressure canning for this soup takes about 35 minutes at 10 pounds of pressure (either dial-gauge or weighted). Follow safety guidelines: Blair your attention, mind the processing time, venting, headspace, and proper jar sealing for reliability.
Can I Use Fresh Basil Instead of Dried in the Recipe?
Yes, you can, but consider fresh vs dried: fresh basil tastes brighter and more aromatic, while dried offers steadier basil flavor. Use about 1–2 tablespoons chopped fresh or 1–2 teaspoons dried; adjust to your basil flavor preference.
Is Tomato Soup Safe for Water-Bath Canning?
Tomato soup is not safe for water-bath canning due to unpredictable acidity; you must use pressure canning. Regarding canning safety, tomato acidity varies, so don’t risk it—preserve safely, or refrigerate/freeze instead.
Can I Freeze Leftovers Before Canning?
No, you shouldn’t freeze leftovers before canning. Freezing tips aside, canning safety requires processing instead of freezing, ensuring you follow tested guidelines. Freeze only if you’ll finish later, then thaw before canning, to preserve quality and safety.
What Adjustments for Altitudes Affect Processing Time?
In canning, you’ll need altitude adjustments: higher elevations require longer Processing time. About 0.5–1 minute per 1,000 feet above 1,000 feet. You’ll find precise charts, but expect increases to guarantee safe acidity and seals.
