Ball Canning Tomato Soup Recipe

Homemade tomato soup is a comfort food classic — rich, flavorful, and endlessly versatile. When made using the trusted Ball canning method, you not only get a delicious, preservative-free meal, but also a pantry staple that lasts for months. This Ball Canning Tomato Soup recipe is perfect for preserving summer’s tomato harvest, ensuring you have a cozy, hearty option ready for cold winter days.

Ball Canning Tomato Soup Recipe

Recipe by Chef Sadat KhizarCourse: SoupCuisine: AmericanDifficulty: Moderate

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

90

kcal

Ball Canning Tomato Soup Recipe

Ingredients

• 12 pounds ripe tomatoes

• 2 medium onions, chopped

• 4 cloves garlic, minced

• 2 stalks celery, diced

• 2 medium carrots, diced ​

• 2 tablespoons olive oil for sautéing

• 4 cups Vegetable Broth

• Sugar 2 teaspoons

• Salt 1 tablespoon

• Black Pepper 1 teaspoon

• 2 tablespoons fresh basil

• 6 to 8 pint-sized jars, sterilized

• Lids and Bands Ensure they are ready for sealing

Directions

• Wash tomatoes and remove cores.
• Cut into quarters. If desired, blanch and peel them (optional, but helps with smoother texture).
• In a large stockpot, heat olive oil over medium heat.
• Add onions, celery, carrots, and garlic.
• Cook until softened (about 10 minutes), stirring occasionally.
• Add the prepared tomatoes to the pot.
• Stir in salt, pepper, sugar, and basil.
• Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally.
• Use an immersion blender to puree the mixture until smooth.
• Alternatively, let it cool slightly and blend in batches using a standard blender.
• For a smoother texture, pass the soup through a food mill or fine sieve to remove seeds and skins.
• Return the strained soup to the pot.
• Add vegetable broth and bring to a gentle simmer for another 10–15 minutes.
• Adjust seasoning if needed.

Recipe Video

Serving Suggestions

This canned tomato soup is delicious served hot on its own or paired with a classic grilled cheese sandwich for a nostalgic and satisfying meal. You can also enhance it by adding fresh basil, a drizzle of cream, or a sprinkle of parmesan cheese just before serving. For a heartier dish, consider adding cooked pasta, rice, or even ground beef to the heated soup.

Savings Suggestions

Canning your own tomato soup can save you money in the long run, especially if you’re using homegrown or in-season tomatoes. Buying tomatoes in bulk at farmers’ markets during peak season and preserving them using this Ball method can cost significantly less per serving than store-bought options. Plus, you avoid added preservatives and reduce packaging waste, making it a more economical and eco-friendly choice.

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FAQs

Q: Do I need to use a pressure canner for tomato soup?
A: Yes. Because tomato soup is a low-acid food, a pressure canner is required to safely preserve it and prevent the risk of botulism.

Q: Can I use cherry or heirloom tomatoes?
A: Absolutely! Any ripe, flavorful tomato can be used. Just make sure to core and peel them before starting the recipe.

ong>Q: How long does home-canned tomato soup last?
A: When stored in a cool, dark place, canned tomato soup can last up to 12–18 months. Always check seals and inspect for spoilage before use.

Q: Can I add cream before canning?
A: No, dairy products like cream should not be added before canning. Instead, stir in cream when reheating your soup just before serving.