This Home Canned Tomato Soup is a great way to add some veggies to your family’s meal plan. And during those long winter months, what could be better–or easier–than popping open a can or two of fresh garden goodness, heating it in a pot with a few other ingredients and serving it to your family for dinner?
Home Canned Tomato Soup
8 quarts tomatoes, cored and chopped (Fill an 8-cup glass measuring cup four times. According to my research, 1 quart = about 3 pounds tomatoes. So 8 quarts = 24 pounds.)
5 cups pureed onion
3.5 cups pureed celery
3.5 cups pureed peppers (mostly red with a bit of green)
2 cups pureed carrots
1 TB fresh basil leaves
1 bulb garlic
4 tsp unrefined sea salt
2 bay leaves
- Puree the veggies in a high speed blender. I like to puree the tomatoes, too.
- Combine all ingredients in a large pot.
- Bring to a boil, then reduce to a simmer and cook slowly until thick.
- Stir frequently to prevent sticking.
- Remove bay leaves!
- Ladle into clean, hot jars leaving 1/2 inch head space.
- In a pressure canner, process pints and quarts for 20 minutes at 10 pounds pressure.
Serving Home Canned Tomato Soup
To serve Home Canned Tomato Soup, I like to add coconut milk (full fat!) and salt (unrefined) and pepper to taste. See my similar recipe here: Creamy Paleo Tomato Soup.
It’s super-easy, and adds some creaminess and good fats to all those veggies. Yum!