Garden Tomato Soup-Canning

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.

Ingredients Nutrition


  1. Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste.
  2. Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes.
  3. If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt.
  4. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure.
  5. Yield: 6-7 quarts, depending on size of tomatoes.
Most Helpful

Was a bit skeptical with concerns regarding flour in a home-canning recipe. The recipe is excellent and we canned a bunch of this last year and ate it regularly all year long. Really solid, tasty recipe.

FOFF September 07, 2014

Tried this recipe last season and my family wants more! Really good after a day of ice fishing.

Foorhead September 13, 2009

This is really the best tomato soup recipe I have found for canning. It has become a favorite in my recipe box! Enjoy!

timcrick April 27, 2009