Homemade Tomato Soup Canning Recipe🍅

This recipe uses up all those frozen roma tomatoes from the summer harvest. I don't preserve all of my tomatoes right away, so I just put them in gallon freezer bags until I'm ready to use them! This recipe is relatively easy to make and is healthier and tastes better than store bought tomato soup!

Supplies:

• Large pot

• Potato masher

• Spatula

• Immersion blender

• Measuring cups

• Ladle

• Water bath canner

• Pint or quart Jars

• Funnel

• Canning lids and rings

• Jar lifter

Ingredients:

• 60-70 frozen roma tomatoes

• ½ c yellow onion

• 3 Tbsp tomato paste

• 3 Tbsp brown sugar

• 1 Tbsp dried oregano

• 1 Tbsp dried basil

• 2 bay leaves

• 1 Tbsp granulated garlic

• 1.5 tsp salt

• ½ tsp celery seed

• ½ tsp pepper

• Lemon juice (for canning jars)

Soup- Making Directions:

1. Fill the sink with hot water. Take the frozen roma tomatoes out of the freezer and place them in the sink for a few minutes. As the tomatoes warm up, it will be very easy to peel the skin off. Discard the skins.

2. Place the de-skinned tomatoes into a large pot. Once you have all the tomatoes in the pot, turn the heat on medium and let the tomatoes simmer. As the tomatoes begin to defrost, you can take a potato masher to help break them apart.

3. Chop ½ a cup of yellow onion and let it simmer in the pot. Add tomato paste, brown sugar, oregano, basil, bay leaves, granulated garlic, salt, pepper, and celery seed. Mix a few times with a spatula and leave the mixture to come to a boil.

4. Once the mixture has come to a boil, turn the heat down to low and use the immersion blender to blend the soup into a uniform consistency. Leave the mixture to simmer on low and start preparing your canning equipment.

Canning Directions:

1. Sterilize your canning jars and keep them in warm water so they do not shatter from large changes in temperature.

2. Fill your water bath canner and leave it on the stove to simmer.

3. Take the funnel and place it on the top of the empty canning jar. Add 1 Tbsp lemon juice to pint jars and 2 Tbsp lemon juice to quart jars. Use the ladle to fill the canning jar leaving ½ inch of headspace.

4. Repeat the process until you have emptied the pot of all of the homemade tomato soup.

5. Once all the jars are filled, wipe the rims with a dishrag and warm water. Place the lids and rings on the jars.

6. Place the jars into the water bath canner, turn the heat up to high and once you hear it boiling start a timer for 40 mins.

7. After 40 minutes is up, turn the heat off and let the water bath canner cool down a few minutes before removing the jars.

8. Place a towel on the counter and use the jar remover to take the jars out of the canner and leave them to cool and seal, undisturbed for 24 hours.

9. The next day check to make sure all of the jars are sealed and remove the rings.

I like to blend my homemade tomato soup with a little bit of milk in a high-speed blender before serving, this gives it extra creaminess and breaks apart any seeds that may be in the soup! Enjoy your homemade tomato soup!