Tomato Soup - Canning recipe

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This recipe is for a pressure canner and IS NOT suitable for a water bath canner.

Ingredients Nutrition


  1. In a large pot cook tomatoes until soft.
  2. Press through a food mill.
  3. In a saucepan combine all of the other veg and add enough water to just cover.
  4. Cook to tender, drain and put veg thru a food mill.
  5. Now combine the two puree's and add salt and herbs.
  6. Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
  7. Remove bay leaf.
  8. Ladle into clean hot jars leaving 1/2 inch head space.
  9. Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.


Most Helpful

This was a simple and tasty recipe. We tasted it and decided to Dr. it up a bit. We added 1 teaspoon of garlic powder, onion powder and cayenne and a squeeze of lemon. I can't wait to pop open a jar and serve it with a grilled cheese sandwich for a quick, comfort food meal. Thanks for posting the recipe.

Lucky in Bayview January 31, 2015

i am just making tomato soup right now have onions, peppers, chile peppers, celery & saw that you have added carrots so that is better than sugar so I wen to the garden & to a few but have to wait till it boils down before I add them sounds good to me will edit this later when it is done or tomorrow......

mmlwjr September 28, 2009

This is a wonderful soup. I think the flavor is the best of any tomatoe soup I have ever had. Everybody who has had this thinks it puts the commercial soups to shame. I made one batch of this last year with our garden tomatoes. My husband said he could eat this sugar, no milk, no butter:) Thank you.

farmchick #2 August 18, 2009

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