Do you have a lot of tomatoes in your garden that need to be used up? If so, you’ll want to try this delicious Spiced Tomato Soup. It’s great served alongside your favorite grilled cheese sandwich during those cold winter months when you need something hot to fill you up.
This home canning recipe is fairly easy-to-make and a great beginners recipe if you’re new to home canning. You’ll need a pressure steam canner, pint size mason jars, seals, rings, ladel, spoons, jar lifter, seal grabber, and other basic canning accessories. I recommend digging out your old kitchen linens and using those too. Working with tomatoes can stain your linens and/or clothing. Recipe will make approximately 8 pint jars and is from the Ball Blue Book on Canning.
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Spiced Tomato Soup Recipe
4 quarts chopped tomatoes
3 1/2 cups onions, chopped
2 1/2 cups celery, chopped
2 cups red bell peppers, chopped
1 cup sliced carrots
7 bay leaves
1 tsp. whole cloves
1 clove garlic
1 cup brown sugar
2 tsp. salt
To get started…the Prep work.
Wash tomatoes, celery, peppers, and carrots under cold running water, drain. To peel tomatoes, blanch 30 to 60 seconds in boiling water, immediately transfer to cold water. Pull off peel and core tomatoes. I like to rinse them under a “light stream” of cold running water to help rinse off the seeds. Chop tomatoes, measure 4 quarts choopped tomatoes. Peel onions, measure 3 1/2 cups chopped onions. Remove leafy tops and root ends from celery. Chop celery. Measure 2 1/2 cups chopped celery. Chop peppers. Measure 2 cups of chopped peppers. Remove stem end from carrots and peel. Slice carrots 1/4″ thick. Measure 1 cup sliced carrots. Tie bay leaves and whole cloves in a spice bag. Peel garlic. Finely mince garlic.
Time to get cooking.
Combine tomatoes, onions, celery, peppers, carrots, spice bag, and garlic in a large pot. Simmer until all vegetables are tender. Remove the spice bag. Puree mixture using an electric food strainer or food mill. I like to pour it into my Ninja. Return puree back to the pot. Stir in brown sugar and salt. Bring mixture to a boil, reduce heat to a simmer and simmer for 15 minutes.
Filling the Jars.
Ladle hot soup into hot pint-size jar, leaving 1″ headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust the band until its fingertip tight. Place jar on rack in a pressure canner containing 2″ of simmering hot water. Repeat until all jars are filled.
Time to Process.
Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent, bring pressure to 10 pounds (psi). Process pint jars for 20 minutes. Turn off heat. Let canner cool down until it reaches ZERO pressure. Once at ZERO wait another 5 minutes before removing the lid. Let jars cool for 10 minutes with the lid removed from canner. I cover my kitchen counter with a clean cotton towel and place the hot jars on it to cool. It will take 10-12 hours of cooling time. Label and then store jars for up to 1 year.
Notes: I use green bell peppers instead of red ones to add color & interest to the soup. We like our tomato soup a tad sweeter, so I personally add 1 1/2 cups brown sugar instead of the 1 cup. We’re not huge fans of garlic so I completely omit the minced garlic.
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This is a great recipe. I might make a smaller amount to eat just by myself.
I have so many tomatoes this year and they are delicious. Always looking for ways to use them. I don’t can but I think the soup would be a great way to use them.
That would be so much healthier than the processed kind. I would like to make a smaller batch just to eat now. Thank you for the recipe.
I can sauce a lot. I’ve never tried to can soup.