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!
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…