You’ll make a safe, flavorful tomato soup suitable for canning by simmering quality chopped tomatoes with onions and garlic, then puréeing to your preferred texture before processing in sterilized jars. Use 6 cups chopped tomatoes, 1 cup diced onions, 2 garlic cloves, a pinch of salt, optional sugar, and lemon juice or citric acid to maintain acidity. Sauté onions and garlic, simmer 10–12 minutes, then purée and return to heat. For best results, follow tested canning steps—more tips await.
Ingredients and Quantity
For the Tomatoes and basics, you’ll need precise amounts to guarantee balance and consistency. You’ll measure every item so flavors stay true across batches, and you’ll respect safety-minded steps for canning techniques. Consider tomato varieties for depth and acidity, then standardize by weight. Use firm, ripe fruit and avoid bruised spots. Include a small amount of onion and garlic for foundation, plus broth or water for liquid balance. Salt and optional sugar control sweetness; lemon juice or citric acid maintains acidity. Table below guides quantities, not substitutions.
| Ingredient | Amount |
|---|---|
| Tomatoes | 6 cups chopped |
| Onion | 1 cup, diced |
| Garlic | 2 cloves |
Preparations
Preparing the ingredients is the foundation of a consistent batch: wash and dry the tomatoes, onions, and garlic, then trim any bruised spots and remove cores. You’ll apply strict preparation methods to guarantee safety and uniform heat distribution. Start with ingredient selection: choose ripe, medium-firm tomatoes, fragrant onions, and garlic with no soft spots. Rinse all produce under cool water, remove stems, and pat dry. Peel and quarter tomatoes if you prefer quicker cooking, but leave skins on for nutrients. Measure and pre-portion in labeled bowls: 8 cups chopped tomatoes, 2 onions, 4 cloves garlic, 1 teaspoon salt per quart. Use clean utensils and sanitized jars. Maintain consistent sizes for even canning, avoid cross-contamination, and document any substitutions for future batches.
Kitchen tools or Kitchenware Required
To prep for this batch, gather the exact tools and cookware you’ll rely on: a 6-8 quart heavy-bottom pot for simmering, a sharp chef’s knife, a cutting board, a wooden spoon or heat-safe spatula, and a wide-mouthed funnel for easy jar filling.
Canning equipment and kitchen essentials you’ll use are listed here for quick reference, with emphasis on safe handling and accuracy.
| Tool | Purpose | Safety tip |
|---|---|---|
| Heavy pot | Simmer, blend | Use steady heat, avoid scorching |
| Knife | Prep vegetables | Sharp blade, cut away from you |
| Funnel | Jar filling | Keep rims clean, avoid spills |
– Always sterilize jars; label batches; follow up with proper seal checks.
How to Cook
- Prep your ingredients before starting.
- Heat the pot over medium heat.
- Add a splash of olive oil or 1 tablespoon of butter to the pot.
- Sauté aromatics (onion, garlic) until translucent, about 3–5 minutes.
- Add tomatoes and a pinch of salt.
- Simmer for 10–12 minutes to develop flavor.
- Purée or mash to your desired texture.
- Return mixture to heat.
- Adjust thickness with broth as needed.
- Season boldly with pepper and sugar to balance acidity.
- Add a splash of cream or yogurt for richness.
- Stir regularly and monitor simmer to avoid scorching.
- Taste and adjust seasonings as you go.
- Follow safety-minded prep to cook confidently and safely.
How to Serve
Serve the tomato soup hot, thinning or thickening to your liking with a splash of broth or water if needed. You’ll portion into bowls, keeping even consistency by stirring gently. If you’re serving, preheat bowls to avoid chilling the soup too fast. For serving temperature, aim around 160–165°F (71–74°C) and check with a thermometer. Add salt in small increments: 1/4 teaspoon per two cups, adjust after tasting. Serving suggestions: pair with crusty bread or grilled cheese, or a small salad on the side. Garnishing options: a dollop of sour cream, a light sprinkle of chopped chives, or a drizzle of olive oil. Store leftovers promptly, refrigerate up to 4 days, or freeze for up to 3 months.
Tips
Want the best tomato soup every time? You’ll lock in success with practical, safety-minded tips that honor your freedom to preserve. Use precise steps, measured results, and confident choices.
Want the best tomato soup every time? Lock in success with practical, safety-minded tips for confident canning and flavorful, preserved results.
- Follow tested canning techniques, using proper jar lids, headspace, and processing times to guarantee safety.
- Taste and adjust with measured flavor variations: a pinch of sugar, salt, and a splash of olive oil to finish.
- Maintain clean work areas, sterilize jars, and label clearly with date and batch.
- Record tweaks you love, so future batches reproduce your preferred balance and texture.
Keep notes handy, weigh ingredients, and recheck your processing times when scaling. Your canning routine, your flavor, your peace of mind.
Food Value and Benefit
Tomato soup is a nutritious and comforting dish that provides essential vitamins and minerals, making it a great addition to your home-cooked meals.
Food Value:
- Rich in Vitamin C, which supports immune function and skin health.
- Contains lycopene, a powerful antioxidant known for its heart health benefits.
- Provides minerals such as potassium, which helps regulate blood pressure.
- Offers dietary fiber that aids digestion and promotes satiety.
- Includes healthy fats from olive oil, enhancing nutrient absorption.
Benefits of Eating This Recipe:
- Supports heart health due to antioxidant properties of lycopene.
- Boosts the immune system with Vitamin C and other nutrients.
- Helps maintain steady energy levels with potassium and fiber.
- Promotes digestive health through dietary fiber.
- Can be paired with whole grains or lean proteins for a balanced and satisfying meal.
Frequently Asked Questions
How Long Is Canned Tomato Soup Shelf-Stable After Opening?
Yes, once opened, canned tomato soup should be stored in the fridge and used within 3–4 days. For safety, transfer to a sealed container, reheat to steaming, and avoid leaving it at room temperature. This fits canned food storage, soup recipes.
Can I Adjust Acidity Levels for Safe Canning?
You should not adjust acidity yourself; rely on tested canning recipes to guarantee acid balance and safe preservation. Use precise measurements, follow processing times, and avoid improvising—safety depends on validated acidity levels and established guidelines.
Do I Need Lemon Juice or Citric Acid?
Did you know 95% of home canners follow safe acidity guidelines? For canning safety, you need lemon juice or citric acid. Add 2 tablespoons lemon juice per quart or 1/2 teaspoon citric acid, adjust acidity levels precisely.
Is Pressure Canning Required for This Recipe?
Pressure canning is not always required; if you’re aiming for shelf-stable safety, use pressure canning. Consider pressure canning benefits and tomato soup consistency, plus precise processing times, to maintain flavor while balancing freedom with safety.
Can I Use Bottled Tomato Juice Instead of Chopped Tomatoes?
Yes, you can. Use bottled tomato juice, not chopped, and adjust flavor profiles with salt, sugar, and spices. For safety, simmer to 210°F, cool, then can following tested guidelines. Use measured steps and practical, freedom-minded precision.
