If you want Ball canning tomato soup, start with six cups of ripe tomatoes or one 28-ounce can of crushed tomatoes, plus a chopped onion, two garlic cloves, a splash of olive oil, and a pinch of sugar and salt. Sauté the aromatics, add tomatoes and broth, then simmer until silky. Stir in cream or coconut milk for body, and finish with herbs. Canned, it stays shelf-stable for year-round comfort—and you’ll uncover more tips as you continue.
Ingredients and Quantity
For a batch of tomato soup, gather the essentials: six cups of ripe tomatoes (or a 28-ounce can of crushed tomatoes), one large onion, two cloves of garlic, a splash of olive oil, salt to taste, and a pinch of sugar if the tomatoes taste acidic.
| Fresh tomatoes | Canned ingredients | Pantry staples |
|---|---|---|
| Bright, juicy, and fragrant | Convenience without waste | Olive oil, salt, sugar |
You’ll lean on fresh tomatoes for brightness or canned ingredients for consistency. Keep measurements lean and precise, so the flavors mingle cleanly. You’ll feel free to adjust salt and sugar after tasting, balancing acidity. This is practical cooking—no fluff, just what you need to start.
Preparations
Ready your mise en place: rinse the tomatoes, if using fresh, and roughly chop them so they’ll break down quickly. You’ll set aside any optional aromatics and measured spices, so your simmer is clean and controlled. In a wide pot, heat a splash of oil, then coax onions and garlic until they glow translucent and fragrant. Add tomatoes and their juices, letting them soften into a pulpy base. Stir in celery or carrot if you want brightness, then pour in stock or water, enough to thin to your preferred soup consistency. Simmer with a lid ajar, checking for acidity and sweetness, adjusting with a pinch of sugar or salt. For soup variations, test gentle herb twists; ingredient swaps keep the freedom to flavor.
Kitchen tools or Kitchenware Required
You’ll want a solid, accessible setup: a sturdy 6-to-8-quart pot for simmering, a sharp chef’s knife, a cutting board, and a ladle for decanting the finished soup. You’ll also grab dependable canning supplies and the right kitchen gadgets to streamline prep, sealing, and storage. Keep a solid timer, tongs, and heat-safe gloves within reach. Precision matters: measure liquids, label jars, and sanitize surfaces without fuss. The right tools feel like freedom in motion—clear, reliable, empowering.
| Tool | Purpose |
|---|---|
| Pot and lid | Simmering base |
| Jar lifter | Safe handling |
| Funnel & magnetic wand | Clean filling |
With these, momentum stays steady, and your soup becomes a confident, controlled craft.
How to Cook
- Heat your pot over medium heat.
- Add olive oil to the pot.
- Sauté onions until translucent.
- Add garlic and cook until fragrant.
- Sprinkle in pepper flakes to spark a quiet heat.
- Stir in tomatoes, broth, and a pinch of salt.
- Bring the mixture to a gentle simmer.
- Taste and adjust acidity with a splash of lemon or a touch of sugar as needed.
- Maintain a simmer (avoid boiling) to preserve tomato brightness.
- As flavors meld, whisk in cream or coconut milk for body, if desired.
- Fold in fresh herbs at the end for added brightness.
- Keep a steady simmer and monitor texture for a velvety, not chunky, finish.
- Aim for a flavor balance that leans savory with a subtle sweet finish.
How to Serve
Serve this tomato soup hot, spooned into warm bowls and topped with a swirl of cream, a dusting of pepper, or a few crisp croutons for texture. You’ll present it confidently, with a clear plan for serving sizes and heat retention. For serving suggestions, ladle portions with a steady hand, wipe the rims, and offer extra cream or a drizzle of olive oil on request. Keep beverages simple: a bright white wine or a crisp sparkling water complements the tang without masking it. Pairing options include a lightly salted cracker, herb-flecked pita, or a simple grilled cheese. Serve promptly to preserve aroma and color. This approach emphasizes ease, choice, and appetite-driven freedom.
Tips
A few practical tips will keep your tomato soup rich and bright: keep tomatoes and onions uniform in size for even cooking, and taste as you go to balance sweetness with acidity. When you can, halve or quarter large produce so every batch heats consistently, and don’t rush the blanching step—that preserves color and brightness. For canning techniques, work with a hot jar and fresh lids, maintain steady simmer, and leave appropriate headspace to avoid gaps in seals. Flavor enhancements come from a measured amount of salt, a touch of sugar if needed, and a quick pinch of black pepper or smoked paprika for depth. Label jars, store in a cool place, and rotate stock to keep your soups vibrant and ready.
Food Value and Benefit
Tomato soup is a nutrient-rich dish that offers a variety of health benefits when included in your diet.
Food Value of Tomato Soup:
- Provides natural sugars for steady energy
- Contains a hydrating broth to maintain fluid balance
- Rich in vitamin C, potassium, fiber, and lycopene
- Offers antioxidants beneficial for heart health
- Can be paired with lean proteins and whole grains for a balanced meal
Benefits of Eating Tomato Soup:
- Supports immune function with vitamin C
- Helps regulate fluid balance and nerve function through potassium
- Aids digestion due to dietary fiber content
- Provides powerful antioxidants (lycopene) that promote cardiovascular health
- Enhances mood and focus by delivering steady, reliable nourishment
- Conveniently preserved benefits when canned, ensuring nutrient retention
Including tomato soup in your meals is an easy way to intentionally fuel your body with essential vitamins and minerals, promoting overall health and well-being.
Frequently Asked Questions
Can I Reuse Jars From Another Canning Project for This Soup?
Yes, you can reuse jars from another canning project for this soup, provided you check jar cleaning and verify jar compatibility with your canner and lids. Inspect for chips, cracks, and lid seal integrity before proceeding.
How Long Is the Canned Soup Safe After Processing?
Canned soup storage stays safe for about one year if jars are sealed, stored in a cool, dark place, and you follow safety guidelines. After opening, refrigerate and use within 3–4 days to preserve flavor and safety.
Do I Need to Adjust Salt for Altitude Canning?
Yes, you should consider altitude adjustments; salt measurement may change. At higher elevations, you might increase salt a touch and adjust processing times per guidelines. Stay practical, precise, and freedom-minded as you calibrate altitude adjustments.
Can I Freeze the Soup Instead of Canning?
Yes, you can freeze it. Freeze in airtight containers, leave headspace, and label with date. For best texture, use quick-freeze and thaw slowly. Freezing tips: avoid ice crystals; soup storage: keep it in a deep freezer.
Is Pressure Canning Required for Tomato Soup?
No, pressure canning isn’t always required for tomato soup. Follow safety guidelines and choose canning methods that fit your ingredients and equipment. You’ll preserve flavor safely, maintaining freedom to decide when your kitchen becomes your pantry.
