How to Can Roasted Tomato Soup (Using Garden Fresh Tomatoes)
This roasted tomato soup is rich, comforting, and full of flavor thanks to garden-fresh tomatoes and slow roasting. It’s the perfect make-ahead meal and a great way to preserve your summer harvest. Water bath can it for shelf-stable jars of homemade goodness you can enjoy all year long. No cream added, just simple, wholesome ingredients from scratch.
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Processing Time: 35 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Yield: 6 pints
Equipment
- Water bath canner - tomato soup is not safe for water bath canning due to the low acidity and added vegetables like onion and garlic. Acid will have to be added to bring the acidity level up. I like to add citric acid but you can also add lemon juice.
- Canning jars (pint or quart)
- New lids and rings
- Stockpot
- Canning funnel, jar lifter, debubbler
Ingredients
- 8 pounds of ripe garden tomatoes, halved1 large onion, peeled and quartered1 bulb of garlic, peeled1/4 cup olive oil 1 tablespoon salt1 teaspoon black pepperOptional: fresh basil, oregano, or thymeCitric acid or lemon juice
- 8 pounds of ripe garden tomatoes (halved)
- 1 large onion (quartered)
- 1 bulb of garlic (peeled)
- ¼ cup olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- optional: fresh basil, oregano, or thyme
- ¼ teaspoon citric acid per pint or ½ teaspoon per quart (If using lemon juice you would need 1 tablespoon per pint and 2 tablespoons per quart.)
Instructions
How to Make Roasted Tomato Soup
- Roast the TomatoesPreheat your oven to 400°F.Fill the Dutch oven with the cut tomatoes, onions, and peeled garlic. Drizzle the olive oil over the tomatoes, onion, and garlic. Roast for 1 hour or until everything is soft and starting to caramelize. This step is what gives the soup that incredible depth of flavor.
- Blend Until SmoothOnce everything has cooled slightly, transfer the roasted vegetables to a large stockpot. Do not add the liquid that is left in the bottom of the pot unless you want a thinner soup. Use an immersion blender to blend until smooth. Add the salt and pepper. Mix until thoroughly combined. At this point, you can also season to taste or stir in fresh chopped herbs like basil or thyme.
How to Can Roasted Tomato Soup
- Heat the Soup & Prep JarsBring your blended soup to a gentle boil, stirring often. Meanwhile, wash your jars in hot soapy water and keep them warm. Prepare your water bath canner by bringing the water to a boil.
- Fill the JarsUsing a funnel, ladle the hot soup into hot jars, leaving 1-inch headspace. Add 1/4 teaspoon citric acid to each pint jar. 1/2 teaspoon for quarts. Run a bubble remover around the inside to release any trapped air. Wipe the rims with a damp cloth, then place on your lids and screw the bands on fingertip-tight.
- Water Bath Can the SoupPlace jars in a boiling water bath canner. Pints: Process for 35 minutes Quarts: Process for 40 minutes(Adjust for altitude if needed.)Once the time is up, turn off the heat and remove the jars. Place jars on a towel and let them cool undisturbed for 12–24 hours.
- Check Seals and StoreAfter the jars are completely cool, check that each lid has sealed. Remove bands, wash the jars, label with the date, and store in a cool, dark pantry.Properly canned tomato soup will last up to 18 months on the shelf.
Notes
Properly canned tomato soup will last up to 18 months on the shelf or longer, but over time, it will slowly begin to lose nutritional value.
Lewis Acres Homestead