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!
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.
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.
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.
Notes
Notes:
- Adjust water to achieve desired soup consistency.
- Optional cream adds richness but is not required for canning.
- Store sealed jars in a cool, dark place; refrigerate after opening.