To can tomato soup safely, start with 2 pounds of fresh tomatoes, 1 finely diced onion, 2 minced garlic cloves, 1 tablespoon olive oil, and 4 cups stock. Sauté onions and garlic, add tomatoes, simmer until soft, then blend smooth and return to the pot. Season with salt, pepper, and a splash of acid, then ladle into sterilized jars. Process in a water bath canner, adjusting for altitude. You’ll uncover more precise steps and safety checks as you continue.
Ingredients and Quantity
Here are the ingredients and their quantities for a classic tomato soup. You’ll assemble this with deliberate clarity, using only what you need. Start with fresh tomatoes, about 2 pounds, chopped; add one medium onion, finely diced; two cloves garlic, minced; a tablespoon olive oil; four cups vegetable or chicken stock; a pinch of sugar; salt and pepper to taste; optional cream for richness; and seasoning options such as dried oregano, thyme, or basil. Maintain precise measurements to guarantee balance. Table below highlights core items and amounts.
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh tomatoes | 2 lb | Haste-free prep |
| Onion | 1 medium | Diced |
| Garlic | 2 cloves | Minced |
| Olive oil | 1 Tbsp | — |
| Stock | 4 cups | — |
Preparations
Begin by prepping your mise en place: rinse the tomatoes, remove the cores, and chop them roughly so they’ll break down evenly as they simmer. You’ll establish a clean, organized workspace to support a steady canning process. Start with the tomatoes, then prep aromatics, salt, and any optional seasonings in measured portions. Temperature control matters: keep heat steady, avoid scorching, and monitor softening times to guarantee uniform breakdown. As you work, consider ingredient storage: label containers, refrigerate promptly, and separate raw from cooked items. The goal is reproducibility—document quantities and steps so the canning process remains consistent. Maintain hygiene and workflow discipline; precision here prevents spoilage and preserves flavor across batches. This approach empowers you to craft reliable, delicious results while preserving freedom of choice.
Kitchen tools or Kitchenware Required
Essential tools you’ll rely on include a sturdy stockpot (4–6 quarts for a standard batch), a sharp chef’s knife, a cutting board, and a wide-mouthed canning jar funnel with lids and bands. You’ll choose reliable canning equipment and kitchen gadgets that guarantee steady, safe processing. This section lists essentials with a methodical approach, keeping focus on preparedness and efficiency.
| Tool | Purpose | Notes |
|---|---|---|
| Stockpot | Boil and simmer | Heavy, 4–6 qt recommended |
| Knife & cutting board | Prep ingredients | Sharp, stable surface essential |
| Jar funnel & lids | Fill jars cleanly | Keeps rims sterile |
| Tongs / ladle | Transfer hot contents | Heat-safe, grip secure |
These items create a precise workflow, balancing freedom with disciplined technique for safe, high-quality canning outcomes.
How to Cook
- Prepare mise en place: have canned or fresh tomatoes ready, measure stock or water, and peel and chop onions and garlic.
- Gently sauté aromatics (onions and garlic) to enhance flavor and aroma.
- Add tomatoes and simmer to develop sweetness and acidity.
- Blend the soup until smooth for a velvety texture, then return it to the pot.
- Season with salt, pepper, and a splash of acid (such as lemon juice or vinegar) to brighten flavors.
- Maintain steady heat and monitor the soup’s thickness, adding stock if necessary.
- Time cooking carefully to prevent bitterness.
- Use techniques to separate oils and flavors effectively.
- Finish with a touch of oil or cream if desired for richness and smoothness.
How to Serve
Once the tomato soup is hot and smooth, ladle it into warm bowls and set out toppings and accompaniments. You’ll define portion sizes, then present the bowls with minimal delay to preserve aroma and texture. For garnishing options, offer chopped herbs, a drizzle of olive oil, a light swirl of cream, and toasted croutons or grated cheese, letting each diner customize. Keep spoons, napkins, and tasting notes nearby for quick reference. When you discuss serving suggestions, pair the soup with a simple bread or grilled cheese, prepared in advance to maintain consistency. Record any preferences clearly so future batches align. Maintain a calm cadence, communicate expectations, and simplify choices, guiding guests toward confident, satisfying servings without clutter.
Tips
Now that you’ve covered serving, you can fine-tune how you approach Tomato Soup. In this Tips section, focus on precision and reproducibility. By applying steady canning techniques, you build consistent results and trust in every batch. Follow safety precautions meticulously: use verified recipes, sanitize jars and lids, and adjust acidity as needed to maintain proper pH. Maintain strict timing, temperature, and pressure guidelines to prevent spoilage. Label each jar with date and batch details for traceability. Plan your workflow to minimize waste and maximize efficiency. Remember to document adjustments for future batches.
- Verify processing times and altitude adjustments exactly
- Sanitize gear, jars, and lids thoroughly
- Calibrate pH and acidity levels when needed
- Record batch notes for consistent results
Food Value and Benefit
Tomato soup is a nutritious and budget-friendly dish that serves as a wholesome meal foundation. Prepared with ripe tomatoes, it offers concentrated vitamins, minerals, and fiber, making it a valuable addition to your diet.
Benefits of eating this tomato soup recipe include:
- Rich source of lycopene, a powerful antioxidant that supports heart health and may reduce the risk of certain cancers.
- High in vitamin C, which boosts the immune system and promotes healthy skin.
- Contains potassium, essential for maintaining healthy blood pressure and proper muscle function.
- Provides dietary fiber, aiding digestion and promoting feelings of fullness without heaviness.
- Low in calories and fat, making it suitable for weight management.
- Supports hydration and overall wellness with its light, clear broth base.
Frequently Asked Questions
How Long Will Canned Tomato Soup Last Unopened?
Canned tomato soup lasts unopened for 1 year when stored in a cool, dark place. For Shelf life and Storage tips, keep consistent temperatures, avoid sunlight, and rotate stocks. You’ll preserve flavor and safety with disciplined, methodical storage habits.
Can I Reuse Jars From Store-Bought Soup?
Yes, you can reuse store-bought jars, but you must follow jar safety rules and guarantee lid sealing is flawless. Inspect jars, remove residue, use new lids, and retest sealing pressure to maintain safe, freedom-loving preservation.
Is There a Low-Sodium Canning Option?
Yes, you can find low-sodium canning options. Picture a quiet pantry as a balanced boat; you steer toward low sodium alternatives and flavor enhancements, maintaining precision, methodical steps, and freedom to tailor taste to your liking.
Do I Need a Pressure Canner for Soup?
Yes, you need pressure canning for soup to guarantee safety. This method supports soup safety by destroying botulism spores; rely on precise times and pressure, not shortcuts, to preserve flavor and maintain your freedom to use your pantry.
Can I Add Dairy After Opening the Jar?
Yes, you should not add dairy after opening; instead, store the jar and reheat separately. For dairy alternatives, consider plant milks or cashew cream. Flavor enhancements come from herbs, spices, and a fresh finish.
