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Canned Tomato Soup

Rated as 4.22 out of 5 Stars

"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."
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Ingredients

13 h 15 m servings 125 cals
Original recipe yields 32 servings

Directions

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  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.

Nutrition Facts


Per Serving: 125 calories; 6.1 g fat; 17.2 g carbohydrates; 2.1 g protein; 15 mg cholesterol; 104 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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Most helpful positive review

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 ser...

Most helpful critical review

I didn't make the recipe, but found it while looking for safe instructions to can my family's favorite recipe. I have no doubt this recipe tastes good, from looking at the ingredients...BUT BE ...

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I didn't make the recipe, but found it while looking for safe instructions to can my family's favorite recipe. I have no doubt this recipe tastes good, from looking at the ingredients...BUT BE ...

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 ser...

Apart from making the tomato juice a day previous, I followed directions from my All American canner guide book and processed the pints for 20 minutes in a boiling water bath. This recipe made 1...

I have made this and liked it, but like the first reviewer, I am worried about the safety of water bath canning this. How about trying freezing it?

I have not made this particular recipe, but it is very similar to one I have made for many years. It has flour and butter with the vegetables. I can it in a water bath canner. Never have had a...

This is for the canning scaredey cats...Tomatoes are highly acidic. Sugar is a great preservative. There is no doubt in my mind that this is perfectly safe for canning. If you are truly worri...

Added red peppers and garlic, and some dry chicken base. Yummm!

I scaled way back on this recipe to make sure I was going to like it first. It came out great! Until adding the milk that is. I heated it up real slow but it still separated. I think it was user...

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