Tomato Soup(Canning)
A hearty, tangy tomato soup perfect for preserving summer's bounty, with rich flavors of onions, celery, and a touch of sweetness, ideal for family meals and gifting.
Ingredients
Instructions
- Cook the tomatoes and run them through a colander to remove seeds.
- Pressure cook the onions and celery until tender and then puree them in a blender.
- Add the tomato juice to the pureed onions and celery and cook for 20 minutes.
- To the tomato mixture, add salt, pepper, sugar, and oleo or butter.
- Make a thickening paste with a little water and cornstarch; add it to the tomato mixture and cook for an additional 10 minutes.
- Pour the hot soup into jars and seal for canning.
Tips & Substitutions
For a smoother texture, consider straining the soup after blending to remove any remaining bits. You can substitute butter with olive oil for a lighter option, or use vegetable broth instead of water for more flavor when making the cornstarch paste. Adjust the sugar to your taste depending on the acidity of the tomatoes. Check out American recipes for more canning ideas.
Serving Suggestions
Serve the tomato soup hot, garnished with fresh basil or a dollop of sour cream for added richness. It pairs beautifully with grilled cheese sandwiches or crusty bread for a classic meal. For a twist, consider serving it alongside a slice of Favorite Carrot Cake for dessert.
Storage & Reheating
Store any leftovers in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the soup in portions. When reheating, thaw overnight in the fridge and warm gently on the stove, stirring occasionally to maintain a smooth consistency. Avoid boiling to preserve flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Soup(Canning) contains roughly 474 calories, with 6g protein, 103g carbohydrates, and 6g fat. It is an excellent source of vitamin C (97% of the Daily Value) and dietary fiber (40% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1346mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh ones?
Yes, using canned tomatoes can save time and still yield a delicious soup. Opt for whole or crushed tomatoes without added sugar or salt, and adjust the seasoning accordingly. Just be sure to adjust cooking times, as canned tomatoes are already cooked.
How can I make this soup spicier?
To add heat, incorporate red pepper flakes or diced jalapeños when adding the salt and spices. You can also top the soup with a drizzle of hot sauce before serving for an extra kick. Experiment with different spices to find your perfect balance.
Is this recipe suitable for freezing?
Absolutely! This tomato soup is great for freezing. Just ensure it cools completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator and reheat on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).