Home Canned Tomato Soup ~ Canning Tomatoes ~ Steam or Water Bath Canning

Ingredients

• 14 pounds Tomatoes (Roma or any red/orange/yellow tomatoes, washed and roughly chopped)
• 1 piece Bell Pepper (Red bell pepper, coarsely chopped)
• 1 piece Yellow Onion (Medium, roughly chopped)
• 2 cloves Garlic (Minced)
• 2 tablespoons Extra Virgin Olive Oil (For sautéing)
• 0.25 cup Tomato Paste (About half of a small (6‑oz) can)
• 1 tablespoon Granulated Sugar (Adds a touch of sweetness)
• 1 tablespoon Salt (Or to taste)
• 0.5 teaspoon Black Pepper (Ground)
• 2 tablespoons Old Bay Seasoning (Provides celery flavor and a mild kick)
• 1 teaspoon Onion Powder (Optional, to taste)
• 1 teaspoon Garlic Powder (Optional, to taste)
• 2 teaspoons Citric Acid (0.25 tsp per pint jar; can substitute 1 tbsp bottled lemon juice per pint)

Instructions

1. Prepare Vegetables and Tomatoes

   Wash all produce. Roughly chop the tomatoes, coarsely chop the bell pepper, roughly chop the onion, and mince the garlic. Measure out oil, tomato paste, sugar, salt, pepper, Old Bay, and citric acid.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in the large stock pot over medium heat. Add the onion and garlic, stirring constantly until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Remaining Vegetables and Tomato Paste

   Stir in the chopped bell pepper, tomato paste, and sugar. Cook for 2‑3 minutes, then add all the chopped tomatoes.

   Time: PT5M

   Temperature: medium heat

4. Simmer the Soup

   Cover the pot and bring to a gentle simmer. Cook for 30‑45 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

   Time: PT45M

   Temperature: medium‑high to simmer

5. Blend to Smooth Consistency

   Using the hand blender, blend the soup directly in the pot until smooth. Move the blender up and down, pausing briefly to avoid splatter.

   Time: PT5M

6. Season and Finish Simmer

   Stir in Old Bay seasoning, additional salt and pepper, onion powder, and garlic powder to taste. Simmer gently for another 15 minutes to let flavors meld.

   Time: PT15M

   Temperature: low simmer

7. Prepare Canning Jars

   Wash pint jars, lids, and bands in hot, soapy water. Keep jars hot (in a warm oven or simmering water) until ready to fill.

   Time: PT10M

8. Add Citric Acid to Jars

   Place 0.25 teaspoon of citric acid (or 1 tbsp bottled lemon juice) into each pint jar. If using citric acid, dissolve it in a small amount of hot soup first.

   Time: PT5M

9. Fill Jars and Remove Air Bubbles

   Using a funnel and ladle, fill each jar with hot soup, leaving a ½‑inch headspace. Run a bubble remover tool or non‑metallic spatula around the interior to release trapped air. Top off if needed to maintain headspace.

   Time: PT10M

10. Seal Jars

    Place lids on jars, screw bands fingertip‑tight. Ensure lids are centered and not cross‑threaded.

    Time: PT5M

11. Process in Canner

    Place jars in a pre‑heated steam canner (or water‑bath canner) with at least 1 inch of water above the jars. Process for 40 minutes at a rolling boil. Do not exceed 45 minutes in a steam canner.

    Time: PT40M

    Temperature: boiling

12. Cool, Check Seals, and Store

    Remove jars and let cool undisturbed for 12‑24 hours. Check seals, label with date, and store in a cool, dark pantry. Refrigerate any opened jars and use within 5 days.

    Time: PT30M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

15 g

Fat

3 g

Fiber

2 g

Ingredient Substitutions

• Instead of Tomatoes: Canned crushed tomatoes (not for canning)
• Instead of Bell Pepper: Any color bell pepper
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Extra Virgin Olive Oil: Vegetable oil
• Instead of Tomato Paste: Tomato puree (1/4 cup)
• Instead of Granulated Sugar: Honey (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Old Bay Seasoning: Celery salt + paprika
• Instead of Onion Powder: Additional fresh onion
• Instead of Garlic Powder: Additional fresh garlic
• Instead of Citric Acid: Bottled lemon juice (1 tbsp per pint)

Equipment Needed

• Large Stock Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Hand Blender
• Ladle
• Steam Canner or Water‑Bath Canner
• Pint Canning Jars
• Lids and Bands
• Jar Lifter
• Funnel
• Bubble Remover Tool
• Paper Towel
• Timer

Critical Steps — Do Not Skip

• Sauté Aromatics until translucent
• Simmer the Soup until tomatoes break down
• Blend to Smooth Consistency
• Add Citric Acid to Jars
• Process in Canner for 40 minutes

Chef Tips from the Video

• Use Roma tomatoes for a naturally thicker base; they reduce cooking time.
• Add a pinch of sugar to balance acidity, especially if tomatoes are very tart.
• Old Bay adds authentic celery flavor without needing celery extract.
• Blend in short bursts to avoid splattering and achieve a velvety texture.

Troubleshooting

Storage

Refrigerator: Store opened jar in the refrigerator for up to 5 days.

Freezer: Unopened sealed jars can be frozen for up to 3 months.

Room temperature: Properly sealed jars keep in a cool, dark pantry for up to 1 year.

Make-Ahead Tips

• The soup can be cooked fully, cooled, and frozen in freezer‑safe containers for up to 3 months before canning.
• If you prefer, fill jars with hot soup and refrigerate for up to 24 hours before processing (still add acid before sealing).

Frequently Asked Questions