On January 21st, 2021

Home-canned Tomato Soup

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Home-canned Tomato Soup--Well worth the trouble!!

Ever thought of canning your own tomato soup?  Seem like a lot of trouble?  I mean, you can buy it in a can for . . say. . under a buck.  But this is REAL tomato soup--rich with basil and with enough substance to serve for dinner!  Add a grilled cheese sammie and you've got a real adult meal!

Of course, tomato soup starts with tomatoes--Ripe, red tomatoes picked at the peak of ripeness and processed.  Or frozen to be transformed into a tomato delicacy in the dead of winter.

So here's the easiest way to make your own high-quality tomato soup.  First, tomatoes.  Paste tomatoes (like Romas or San Marzanos) are a great start, although the recipe in this post was developed using standard tomatoes.

Yields 12 pints

Home-Canned Tomato Soup
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  • 6 Qts tomatoes, washed stemmed, and quartered
  • 3 T. Chicken soup base (I used Wylers)
  • 1 c. tomato paste
  • 1 large onion, cut in 4 large chunks
  • 1/2 lemon
  • 6 T. butter
  • 1 c. Ultra Gel (may use less if using paste tomatoes)


  • Prepare tomatoes by washing, stemming, and quartering.
  • Put in a large heavy pan (Ceramic-lined Dutchoven is good) with 1/2 cup water and cook very slowly until soft.
  • Let the tomatoes form their own juice as they simmer. Cook until tender.
  • Run tomatoes through a food mill to extract the juice. (I use a KitchenAid attachment)
  • Put the tomato juice back in the pan, add the chicken bouillon, tomato paste, and onion pieces
  • Squeeze the half lemon into the soup, then add the lemon peel.
  • Cook for two or more hours, until slightly thickened
  • Season to taste, then remove the onion pieces and lemon peel.
  • Add the butter. After butter is melted, stir in the Ultra Gel with a wire whisk to the desired consistency.
  • Heat to boiling, ladle into pint jars, leaving 1/4" headspace, cap, and process in a water bath canner for 30 minutes.

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