10/15/2025
Homemade Canned Tomato Soup Recipe
Ingredients:
- 8 pounds of tomatoes (approximately 12 large tomatoes or 22 medium-sized tomatoes)
- Salt and pepper to taste
- 1 tablespoon of oregano
- ½ cup of freshly diced basil (or 1 tablespoon of dried basil)
- ¼ cup of minced garlic
- ¼ cup of water
- 4 cups of finely diced vegetables (any combination of celery, carrots, onions, and sweet or hot peppers)
- 1 tablespoon of your choice of Clear Jel, flour, or cornstarch Instructions:
Prepare the Tomatoes:
- Core and roast the tomatoes in a 375°F (190°C) oven for 30 minutes, flipping them halfway through. Once done, set them aside to cool for a bit, then remove the skins and dice the tomatoes.
Sauté the Vegetables:
- In a hot, oiled saucepan, add the diced vegetables and salt to taste. Sauté over medium heat until the vegetables are completely tender.
Thicken the Soup:
- Stir in 1 tablespoon of your choice of Clear Jel, flour, or cornstarch along with ¼ cup of water. Mix until the thickening agent is completely dissolved.
Combine Ingredients:
- Add the roasted and diced tomatoes, oregano, basil, garlic, and additional salt and pepper to the saucepan. Stir well to combine.
Blend the Soup:
- Use an immersion blender to blend the mixture until smooth.
Cook the Soup:
- Allow the soup to simmer on low heat until the desired thickness is achieved. This should take only a short time. If you are water bathing, add a source of citric acid (such as lemon juice) to ensure safe preservation. You can also balance the acidity with a small amount of sugar, if desired.
Canning:
- Fill your mason jars with the soup, seal with lids and rings, and water bath for 40 minutes.
