Tomato soup is a staple in our home. Especially during cold winter nights. There’s nothing more simple or well loved then a big ole bowl of hot tomato soup and a toasty grilled cheese Sammy! Not only is this tomato soup healthy but its also delicious. You’ll never buy overly processed commercial tomato soup concentrate again.
Every year I get a aim for a giant tomato harvest. On the average, I will plant roughly 75 tomato plants. Several years ago I started experimenting with canning tomato soup. I wanted a healthy, tasty, good old fashioned tomato soup. One that was delicious, no crap added, vegetable rich, wholesome and can-able! After a couple of seasons of being a mad scientist with ingredients, I have come up with a smooth, creamy, nutrient dense, tomato soup concentrate that is safe to can and delicious to eat.
This is my 8th year canning this tomato soup concentrate and it is a must-have in our pantry year round.
- 25 pounds fresh tomatoes
- 3 onions,
- 1 bunch celery
- 1 Tablespoon bacon fat
- 1 cup honey
- 1/4 cup salt
- 2 bay leaves
- 1 Tablespoon Italian seasoning.
- 2 Tablespoons bottled lemon juice per jar
- In a food processor chop onions and celery until finely chopped.
- Add onions, celery and fat to a cast iron skillet until translucent and aromatic, using just enough fat to prevent sticking and no more.
- In the food processor, working in batches, purée tomatoes and pour into a LARGE kettle or stock pot.
- Add in sautéed onions and celery, honey, salt, bay and Italian seasoning. Stir until well combined.
- Heat to a boil. Reduce to a light simmer for 2.5 hours, removing the foam and stirring frequently.
- Prepare water bath canner, lids and rings per manufactures instructions. Sanitize all tools and surfaces.
- Remove bay leaves.
- Using a food mill, slowly mill small batches of the soup. Careful this is HOT. Pour back into a large nonreactive stock pot.
- In each jar add in 2 tablespoons of lemon juice. Carefully ladle the Tomato soup into prepared hot jars leaving 1/2 inch head space. Wipe rims clean, add lid and rings and processor for 50 minutes. Based on elevation up to 1000ft.
- * Be sure to adjust your processing time for higher elevations.
- To serve;
- Heat soup in a medium pot to a light simmer for 15 minutes, add milk. Remove from heat and add 1/4 teaspoon baking soda.
- Serve in a bowl with a delicious cheesy sandwich!...and be sure to invite me over!
Note.. If you don’t have fresh tomatoes you can use 8 quarts of stewed tomatoes.
**Heirloom tomatoes are said to be higher in acidity then commercial hybrid.
Disclaimer.. All my canning recipes are for educational or general information. These recipes I use and deem personally safe for me and MY family. I make every effort provide proper and safe recipes based on published canning data. However, I make no guarantee to their completeness, accuracy, up to date information or magical abilities. This recipe has not been regulated by the FDA, FTC OR any other 3 letter federal regulatory agency. livinlovinfarmin.com and its owner(s), hold no responsibility for results produced by any readers efforts.
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