Search thousands of recipes reviewed by home cooks like you.

Canned Tomato Soup

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    13 h 15 m
jennyrose81

jennyrose81

The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 32 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
  2. Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lori Kingsley
0

Lori Kingsley

9/9/2014

First time making and canning tomato soup and the family Loves it! Relatively easy as well!

Tammy Lyn Koontz Jolliff
0

Tammy Lyn Koontz Jolliff

8/9/2014

This is the first time I have canned tomato soup. It is really very good! I thought it was a little salty, but that was before I read the part where you mix it with equal parts milk before serving. Its very very tasty!!!!

Similar recipes