Canning Tomato Soup

A friend passed along her mother’s tomato soup recipe and I had to try it!  Oh MY ~ this definitely gives Campbell’s a run for their money!  Since I was canning this, the one thing that I did do differently was leave out the corn starch, I will add a little bit of that as I heat it up.  Her original recipe added 3 tablespoons of corn starch along with the sugar and salt.


  • 1 peck of tomatoes
  • 1 stick of butter
  • 2 bell peppers (diced)
  • 2-3 onions (diced)
  • 10 Tablespoons sugar
  • 2 Tablespoons salt

Blanch, peel and core tomatoes.  Cook tomatoes.  Cook peppers and onions in saucepan with butter until tender.  Add onions and peppers to the cooked tomatoes.


Cook together for 10 minutes.  Add sugar and salt to the tomatoes and bring to a boil.

At this point I took a hand held submersion blender to my tomato mixture.


Depending on how thick or thin you like you soup you can strain it.


Put the tomato soup in hot, sterile jars, leaving 1/2 inch head space.  Wipe the rims to ensure that there’s nothing to keep the lids from sealing.  Place hot lids and rings on the sterile jars.  Water Bath for 20 minutes.


Cold winter days….tomato soup…..grilled cheese sandwiches………..YUM!

Yields 10 – 12 pints based on how thick or thin you like your soup.

4 thoughts on “Canning Tomato Soup

  1. leatrice August 17, 2017 at 12:08 pm Reply

    hi, thank you for sharing! would you add cream to this when you reheat it? or would that dilute it?

    Liked by 1 person

    • Preserving the Good Life August 17, 2017 at 1:06 pm Reply

      If you don’t strain it, I think adding cream when heating would be fine. However, if you do strain it during the canning process, it may dilute it too much.


  2. Angie Ness September 9, 2017 at 4:57 pm Reply

    How many pints approx does this recipe make?

    Liked by 1 person

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