15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 1 star values: 2
  • 3 star values: 1

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

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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

125 calories; 6.1 g total fat; 15 mg cholesterol; 104 mg sodium. 17.2 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (15)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/26/2018
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 worried you could always pressure can it but it is likely more acidic than your run of the mill home canned salsa.
(3)

Most helpful critical review

Rating: 1 stars
10/07/2018
If you know about preserving and canning than you know this is NOT not Proper canning procedure for these ingredients. Celery and onions are low acid ingredients. Tomatoes are just barely acidic enough on their own so to be safe we add lemon juice. When you combine the large amounts of low acid vegetables (3onions & a bunch of celery!) to the tomatoes it changes the acidity enough that you can get very very sick! It might not happen the first time or the twenty third but botulism is nothing to be la-de-da about. It only takes once to kill you!
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 1 star values: 2
  • 3 star values: 1
Rating: 3 stars
07/06/2017
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 CAREFUL with this recipe. The USDA recommends using ONLY PRESSURE CANNING when preserving soups and they advice against using thickeners such as flour because the product will not heat evenly or thoroughly for safe processing. If you want to use this recipe I suggest you leave out the butter and flour then process quart jars in a pressure canner for 20 minutes @ 10 lbs. Make a roux using flour and butter and then add to the processed soup when you are ready to serve it. I'm not trying to be difficult...I love canning but don't want anyone to get sick from not processing their food properly.
(45)
Rating: 5 stars
02/26/2018
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 worried you could always pressure can it but it is likely more acidic than your run of the mill home canned salsa.
(3)
Rating: 4 stars
08/09/2014
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!!!!
(2)
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Rating: 4 stars
04/01/2018
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 any problems with it.
(2)
Rating: 5 stars
09/11/2017
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 14 pints! I'm thrilled with it.
(2)
Rating: 4 stars
08/19/2017
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?
(1)
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Rating: 5 stars
08/27/2018
I have a recipe identical to this except it calls for spices. We love it and have always canned using the water bath method. Recently we were told that because of the other non acidic ingredients we should not be using a water bath but a pressure canner instead. It might be a good idea to check with y our local Extension to see what they recommend. I dont like to use the pressure canner but now have concerns that the water bath is not enough for safety.
Rating: 5 stars
09/09/2014
First time making and canning tomato soup and the family Loves it! Relatively easy as well!
Rating: 4 stars
10/30/2017
Added red peppers and garlic and some dry chicken base. Yummm!