For a bright, shelf-stable canning tomato soup, gather 6 cups ripe tomatoes, onion, garlic, broth, olive oil, sugar, salt, pepper, and optional cream. Sauté aromatics, add chopped tomatoes and broth, simmer until rich, then season to taste. If you’re canning, sterilize jars, ladle hot soup, seal, and process in a canner per your guidelines. Label and store in a cool spot. You’ll uncover precise steps, safety tips, and flavor tweaks as you continue.
Ingredients and Quantity
To make a tomato soup, gather these ingredients: 6 cups ripe tomatoes (about 2 pounds), 1 small onion, 2 garlic cloves, 2 cups vegetable or chicken broth, 1 tablespoon olive oil, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/2 cup cream or milk for richness. You’ll notice Tomato varieties influence depth, while Flavor enhancements steer brightness and balance.
| Ingredient | Purpose |
|---|---|
| Tomatoes | Base flavor and color |
| Broth | Body and hydration |
| Olive oil | Mouthfeel and gloss |
| Sugar/salt/pepper | Seasoning and balance |
This setup invites freedom in taste, detailing precise steps for vibrant, fresh soup foundation.
Preparations
Now that you’ve assembled the ingredients, start with prep that sets a clean stage for the soup. You’ll begin by washing hands and surfaces, then inspecting tomatoes for ripeness and flaw-free skins. Embrace deliberate, calm movement as you trim stems and deseed where needed, keeping skins intact for texture in the final puree. Focus on preparation techniques: rinse, core, and quarter with intentional precision, and set aside skins and pulp in separate bowls to control consistency. For ingredient selection, choose tomatoes that are vibrant and fragrant, and consider a mix of varieties for depth. Gather onions, garlic, and herbs, keeping aromatics fresh and undisturbed. Label each batch clearly, maintaining organization so pacing stays steady and the workflow feels freeing yet exact.
Kitchen tools or Kitchenware Required
You’ll need a few reliable tools that keep the process steady and precise: a sharp chef’s knife and a sturdy cutting board for cleanly trimming and quartering tomatoes, a paring knife for cores and skins, and a useful spoon for scraping seeds.
Table:
| Tool | Purpose |
|---|---|
| Canning pot | Sterilizing jars and processing heat |
| Ladle & funnel | Fill jars safely |
You’ll also want canning equipment like tongs, jar lifter, and a rack, plus space for kitchen organization that minimizes clutter. Keep jars, lids, and bands in a labeled bin. Align tools with a dedicated workspace to speed assembly without sacrificing accuracy. This setup reduces stress, supports precise measurements, and preserves flavor while you focus on steady, confident canning.
How to Cook
- Gather all ingredients and equipment.
- Turn on medium heat and gently warm your pot to bloom the flavors.
- Sauté onions and garlic until they become translucent.
- Add tomatoes and stock, stirring to combine and allow flavors to mingle.
- Maintain a calm simmer, stirring steadily to preserve aromas.
- Add herbs sparingly, tasting frequently to balance flavors.
- Keep heat steady and use a wooden spoon to prevent scorching on the bottom.
- Adjust salt and pepper to preference, aiming for a bright acidity.
- If desired, whisk in a touch of cream or add a dollop of sour cream for body.
- Emphasize flavor enhancement while maintaining momentum and freedom in the kitchen.
How to Serve
To serve tomato soup at its best, ladle the velvety spoonfuls into warm bowls and offer garnishes that brighten the palate. You’ll present it with confidence, noting aroma and texture as you go. Place a small pitcher of cream or a swirl of olive oil at the side, inviting customization without clutter. For garnishing options, consider crisp herb leaves, roasted pepper ribbons, or a sprinkle of parmesan—each accenting sweetness and acidity in distinct, fresh notes. Keep bowls pre-warmed and ladling steady, so the first taste remains silky. For serving suggestions, pair with crusty bread or a light salad, and offer a modest spice option for those who want a bolder finish. Your guests enjoy warmth, clarity, and simple refinement.
Tips
When making tomato soup from scratch, start with ripe, flavorful tomatoes and taste as you go, adjusting salt, acidity, and sweetness to balance brightness and body. In the Tips section, you’ll fine‑tune your process with clear, actionable steps. Embrace canning techniques that preserve fragrance and color: heat evenly, avoid scorching, and cap jars with precise headspace. Label your batches by date and concentration so you can choose confidently later. For storage tips, cool containers quickly, then refrigerate short term and freeze portions for long term, keeping soups consistent and bright. Skipping shortcuts, you’ll test pH when possible and maintain clean surfaces to prevent spoilage. Your freedom here means deliberate choices, consistent timing, and dependable results you can trust.
Food Value and Benefit
Tomato soup is a nutrient-dense dish that provides a variety of essential vitamins and minerals, making it a healthy addition to your diet. It contains significant amounts of vitamin C, vitamin A, lycopene (a powerful antioxidant), potassium, and dietary fiber.
Benefits of eating tomato soup include:
- Supports immune function thanks to vitamin C
- Promotes eye health through vitamin A content
- Provides antioxidant protection due to lycopene, which may help reduce the risk of chronic diseases
- Aids in maintaining healthy blood pressure with potassium
- Supports digestive health with dietary fiber
- Offers steady energy and satiety with low calories and modest fat content
- Helps tissue repair and improves iron absorption with vitamin C
Frequently Asked Questions
How Long Do Canned Tomato Soup Jars Last After Opening?
After opening, canned tomato soup lasts about 3–4 days in the fridge. For example, you flick open a jar, store it properly, and you savor within the window. Shelf life, storage tips matter for flavor and safety.
Can I Pressure Can Instead of Water Bath Canning?
Yes, you can pressure can; it’s faster and safer for low-acid tomatoes. You’ll weigh benefits and discuss pressure canning benefits, while noting water bath considerations for non-acidic ingredients and overall texture, flavor, and shelf stability.
Is There a Vegan Version Without Dairy?
You can make it vegan—no dairy needed. About 90% of home canners switch to dairy-free flavor profiles. You can use vegan substitutes like coconut milk or cashew cream, and consider dairy alternatives for creaminess and texture.
What’s the Best Tomato Variety for Canning?
You’ll want San Marzano tomatoes for rich flavor and Roma tomatoes for reliable yield when canning. You’ll find best results using a blend of both, balancing sweetness, acidity, and texture to suit your freedom-loving pantry.
How Can I Adjust Acidity for Safe Canning?
To adjust acidity safely, monitor Acidity levels and confirm with pH testing, aiming for a safe pH, typically below 4.6. You’ll adjust with bottled lemon juice or citric acid, then retest until the targets are met.
