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Homemade tomato soup is a timeless comfort food, perfect for chilly mornings, cozy evenings, or a simple lunch with a warm slice of bread. In this guide, I’ll show you how to make and can homemade tomato soup from scratch, using fresh tomatoes from your garden or local market. This recipe yields 3 quarts of delicious, pantry-ready soup!

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There’s nothing quite like a warm bowl of homemade tomato soup to make you feel cozy and cared for. The rich, slightly sweet flavor of fresh tomatoes, gently simmered with herbs and a touch of creaminess, fills your kitchen with that unmistakable fall comfort vibe. I love making a big batch, canning it, and knowing I have pantry-ready soup to pull out whenever the weather turns chilly or the days feel extra busy. It’s truly a simple pleasure that feels like a warm hug in a bowl.

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Why This Is a Great Cozy Soup to Stock Your Pantry

Making and canning your own tomato soup means you always have a ready-to-go comfort meal at hand. Unlike store-bought versions, this homemade recipe is free of unnecessary preservatives, full of fresh flavor, and perfect for sharing with family. Stocking your pantry with 3 quarts of this soup ensures that cold evenings, unexpected guests, or busy weeknights never catch you unprepared. Plus, it tastes far better than anything you can grab from the shelf — creamy, rich, and comforting, just like homemade should be!

Why I Love Making Tomato Soup in the Fall

Making tomato soup has always felt like a cozy fall ritual to me. The aroma of simmering tomatoes, garlic, and onions fills the kitchen, and it instantly brings a sense of warmth and comfort. I love making a big batch with my family, canning it for the pantry, and knowing we’ll have ready-to-go comfort food for busy weeknights or chilly afternoons. It’s a simple pleasure that satisfies — and one I hope you’ll share with family and friends too!

No Milling Needed — Just Blend for Perfect Texture

One of the best things about this homemade tomato soup recipe is how simple it is — no milling required! Once your tomatoes and aromatics are cooked, a quick spin with an immersion blender (or regular blender) transforms everything into a smooth, creamy soup. This keeps the process easy and rustic, perfect for home cooks and off-grid kitchens alike. If you prefer an extra silky texture, you can strain the soup through a fine mesh sieve before canning, but it’s entirely optional. Either way, you’ll end up with a cozy, comforting soup that’s ready to enjoy or store in your pantry.

Recipe Tutorial for Homemade Tomato Soup

Ingredients for Homemade Tomato Soup

15 lbs fresh tomatoes (on the vine, ripe)
2 medium onions, chopped
4 cloves garlic, minced
3 cups water (or adjusted for canning consistency)
2 tbsp olive oil
2 tsp salt (adjust to taste)
1 tsp sugar (optional, to balance acidity)
1 tsp dried basil or 1 tbsp fresh, chopped
1/2 tsp black pepper
1/2 cup cream or milk (optional, for richness)

Equipment You’ll Need

Large stockpot or soup pot
Wooden spoon
Blender or immersion blender
Ladle
Canning jars, lids, and a water bath canner

Step-by-Step Instructions

1. Prepare Your Tomatoes

Wash, core, and roughly chop the tomatoes.
Set aside in a large bowl.

2. Sauté Aromatics

In a large stockpot, heat olive oil over medium heat.
Add onions and garlic, sauté until softened and fragrant.

3. Cook the Tomatoes

Add the chopped tomatoes, water, salt, sugar, basil, and pepper.
Simmer for 30–40 minutes, stirring occasionally, until tomatoes are soft and flavors meld.

4. Blend the Soup

Use an immersion blender or regular blender to puree until smooth.
Stir in cream or milk if using, and adjust seasoning to taste.

5. Can the Soup

Sterilize jars and lids.
Ladle soup into jars, leaving 1-inch headspace.
Process in a boiling water bath for 35 minutes.
Let jars cool completely, check seals, and store in a cool, dark place.

Cozy Flavor Variations for Homemade Tomato Soup

Homemade tomato soup is wonderfully versatile, and a few simple tweaks can make it feel completely new each time. I love roasting a few red peppers for a smoky twist or stirring in fresh herbs like basil or thyme from my garden. A pinch of smoked paprika or a touch of cayenne adds subtle warmth on chilly evenings, and a swirl of cream or coconut milk makes it extra rich and silky. These small adjustments turn your basic soup into a cozy masterpiece every time.

Using Fresh Tomatoes from Your Garden

There’s nothing quite like using fresh, garden-ripened tomatoes in this soup. For the best flavor, choose tomatoes that are deeply colored and fragrant. If you want silky skin, blanch them quickly in boiling water to peel easily. And if you have a surplus, freezing chopped tomatoes is a perfect way to enjoy this soup all year long. Nothing beats that bright, fresh flavor straight from your own garden.

Cozy Ways to Serve Your Tomato Soup

This homemade tomato soup is comforting on its own, but pairing it with a few simple sides makes it even better. A classic grilled cheese sandwich, a slice of crusty homemade bread, or a flaky biscuit all complement the rich, creamy flavors perfectly. For a little extra indulgence, sprinkle in some shredded cheddar or Parmesan just before serving. It’s the perfect combination for chilly evenings or cozy family lunches.

For the ultimate cozy pairing, nothing beats a homemade grilled cheese alongside this tomato soup. I love using my homemade white bread recipe—its soft, pillowy slices and slightly sweet flavor make the perfect backdrop for melty cheese. If you haven’t tried making bread from scratch yet, this is the perfect excuse to give it a go and elevate your grilled cheese game!

Storing Your Homemade Tomato Soup

One of the best parts of making and canning your own tomato soup is knowing it’s ready whenever you need it. Properly sealed jars can last 12–18 months in a cool, dark pantry, while refrigerated soup is good for up to a week. You can also freeze portions for up to six months. When reheating, gently warm on the stove to maintain its creamy texture and fresh flavor. Your pantry will always have a little jar of comfort ready to go.

Conclusion

This homemade tomato soup is the perfect cozy, comforting pantry staple. Making and canning it yourself means fresh, flavorful soup is always at your fingertips — whether for a quick lunch, a cozy dinner, or sharing with neighbors and friends. It’s simple, nourishing, and truly feels like a hug in a bowl. Once you try it, you’ll see why homemade always beats store-bought!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use Roma or cherry tomatoes?

Absolutely! Roma tomatoes are sweeter and less watery; cherry tomatoes add a rich flavor. Adjust water for consistency.

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2. How long does canned tomato soup last?

Properly processed and sealed jars last 12–18 months in a cool, dark pantry.

3. Can I freeze this soup instead of canning?

Yes! Cool completely and store in freezer-safe containers for up to 6 months.

Homemade Tomato Soup

This homemade tomato soup recipe is cozy, creamy, and perfect for canning. Using fresh tomatoes, simple aromatics, and optional cream, it yields 3 quarts of pantry-ready soup. Ideal for chilly evenings, busy weeknights, or gifting to neighbors — it’s comfort in a jar!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Processing Time 35

Total Time 1 45

Servings 3 quarts

Equipment

1 large stockpot or soup pot
1 wooden spoon.
1 blender or immersion blender
1 ladle
canning jars, lids, and water bath canner

Ingredients

15 lbs fresh tomatoes (on the vine, ripe)
2 medium onions, chopped
4 cloves garlic, minced
3 cups water (or adjusted for canning consistency)
2 tbsp olive oil
2 tsp salt (adjust to taste)
1 tsp sugar (optional, to balance acidity)
1 tsp dried basil or 1 tbsp fresh, chopped
½ tsp black pepper
½ cup cream or milk (optional, for richness)

Instructions

Prepare Your Tomatoes

Wash, core, and roughly chop the tomatoes.
Set aside in a large bowl.

Sauté Aromatics

In a large stockpot, heat olive oil over medium heat.
Add onions and garlic, sauté until softened and fragrant.

Cook the Tomatoes

Add the chopped tomatoes, water, salt, sugar, basil, and pepper.
Simmer for 30–40 minutes, stirring occasionally, until tomatoes are soft and flavors meld.