There’s something truly comforting about a bowl of homemade tomato soup, especially when it’s been lovingly preserved in jars to enjoy all year round. The Ball canned tomato soup recipe is a classic for a reason—it’s packed with the bright, tangy flavor of ripe tomatoes, a hint of sweetness, and the perfect balance of savory herbs.
Whether you’re an experienced home canner or just getting started, this recipe will guide you through the process of making a delicious, shelf-stable soup that beats anything from the store. Imagine opening a jar on a chilly winter day and being greeted by the taste of summer!
Homemade tomato soup is not only a delightful lunch or dinner option, but it’s also a wonderful way to use up a garden’s bounty or take advantage of peak-season tomatoes at the market. Let’s dive into this time-honored kitchen tradition and create something truly special together.
Why You’ll Love This Recipe
- Rich, Authentic Flavor: Made with fresh, ripe tomatoes and herbs, this soup bursts with garden-fresh taste that canned store-bought versions can’t match.
- Perfect for Meal Prep: Canning allows you to store soup for months, making quick weeknight meals a breeze.
- Customizable: Adjust the herbs, spices, and even sweetness to suit your family’s tastes.
- Healthy and Wholesome: No preservatives or additives—just pure, wholesome ingredients.
- Budget-Friendly: Take advantage of summer’s tomato abundance and save money with homemade soup.
- Perfect for Gifting: A jar of homemade soup is a thoughtful and delicious present for friends and family.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe Tomatoes | 6 lbs (about 12 large) | Roma or plum tomatoes are best for thick soup |
| Onion | 1 large, chopped | Yellow or white |
| Celery | 2 stalks, chopped | For depth of flavor |
| Carrot | 1 large, chopped | Adds sweetness |
| Garlic | 3 cloves, minced | Or to taste |
| Salt | 2 tsp (plus more to taste) | |
| Sugar | 2 tbsp | Optional, balances acidity |
| Black Pepper | 1/2 tsp | Freshly ground |
| Dried Basil | 1 tsp | Or 2 tbsp fresh, chopped |
| Dried Oregano | 1/2 tsp | Or 1 tbsp fresh, chopped |
| Bay Leaf | 1 | Remove before blending |
| Lemon Juice (bottled) | 2 tbsp per quart jar / 1 tbsp per pint jar | For safe acidity (do not skip) |
| Water or Vegetable Broth | up to 2 cups | For desired consistency |
Equipment
- Large Stockpot (for cooking the soup)
- Cutting Board and Chef’s Knife
- Blender or Immersion Blender (for pureeing soup)
- Jar Lifter
- Funnel
- Ladle
- Clean Mason Jars (quart or pint size)
- New Lids and Screw Bands
- Water Bath Canner with Rack
- Clean Towels
- Bubble Remover/Plastic Spatula
Instructions
-
Prepare the tomatoes:
Wash the tomatoes thoroughly. To peel, score a small “X” on the bottom of each tomato and blanch in boiling water for 30-60 seconds.
Transfer to an ice bath, then peel off the skins. Core and roughly chop the tomatoes.
-
Cook the vegetables:
In your large stockpot, heat a splash of olive oil over medium heat. Add chopped onion, celery, and carrot.
Sauté for about 8-10 minutes, stirring occasionally, until softened and fragrant. Add garlic and cook another minute.
-
Add tomatoes and seasonings:
Add the prepared tomatoes to the pot with the sautéed vegetables. Stir in salt, sugar (if using), pepper, basil, oregano, and bay leaf.
Pour in water or broth as needed to prevent sticking. Bring to a gentle boil.
-
Simmer the soup:
Reduce heat and simmer the mixture, uncovered, for 30-40 minutes. Stir occasionally, breaking up larger tomato pieces.
Remove the bay leaf after simmering.
-
Blend the soup:
Allow the soup to cool slightly. Use an immersion blender directly in the pot, or transfer batches to a countertop blender.
Purée until smooth and velvety. For a super-silky texture, strain through a fine mesh sieve if desired.
-
Adjust consistency and flavor:
Return soup to the pot (if needed). Add more water or broth for a thinner consistency, or simmer a few extra minutes for thicker soup.
Taste and adjust seasoning.
-
Prepare jars and canner:
While soup is simmering, wash jars, lids, and bands in hot soapy water. Sterilize jars in boiling water or your dishwasher.
Fill your water bath canner with water and bring to a simmer.
-
Add lemon juice to jars:
To ensure safe acidity for canning, add 2 tablespoons bottled lemon juice per quart jar (or 1 tablespoon per pint jar). Do not use fresh lemon juice.
-
Fill jars with soup:
Using a funnel and ladle, fill hot jars with hot soup, leaving 1-inch headspace. Run a bubble remover or plastic spatula around the inside edge to release trapped air.
Wipe jar rims with a clean, damp cloth.
-
Apply lids and process:
Place new lids on jars, screw on bands until fingertip-tight. Using a jar lifter, place jars in the hot water bath canner, making sure water covers jars by at least 1 inch.
-
Process in water bath:
Cover and bring to a rolling boil. Process jars for 35 minutes (pints) or 40 minutes (quarts), adjusting for altitude as needed.
-
Cool and store:
Turn off heat, remove canner lid, and let jars rest in hot water for 5 minutes. Carefully lift jars onto a towel-lined counter and let cool completely.
Check seals after 24 hours; lids should not flex up and down. Label and store in a cool, dark place.
Tips & Variations
- Always use bottled lemon juice for safe acidity—it’s standardized, unlike fresh.
- Make it creamy: When serving, stir in a splash of cream or coconut milk for a luxurious touch (do not add cream before canning).
- Spice it up: Add a pinch of red pepper flakes for a little heat, or a dash of smoked paprika for depth.
- Herb swaps: Try thyme, marjoram, or tarragon instead of (or in addition to) basil and oregano.
- Chunky variation: Puree only half the soup for a more rustic texture.
- Safety first: Never can tomato soup with added dairy, flour, or thickeners—add these only when serving.
“For a richer flavor, roast your tomatoes in the oven at 400°F for 30 minutes before simmering. This caramelizes their sugars and adds depth to your soup!”
Nutrition Facts
| Nutrient | Per 1 Cup (240ml) |
|---|---|
| Calories | 60 |
| Fat | 0.5g |
| Sodium | 480mg |
| Carbohydrates | 14g |
| Fiber | 3g |
| Sugars | 8g |
| Protein | 2g |
| Vitamin C | 35% DV |
| Vitamin A | 20% DV |
| Iron | 6% DV |
Nutrition values are approximate and will vary depending on exact ingredients and serving size.
Serving Suggestions
- Classic Pairing: Serve piping hot with a grilled cheese sandwich—try a vegan cheese for a plant-based twist!
- Garnish: Top with fresh basil, a drizzle of olive oil, or crunchy croutons.
- Upgrade: Swirl in a little coconut cream or cashew cream for an extra-silky finish.
- Soup and Salad: Pair with a crisp green salad like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.
- Hearty Meal: Serve alongside a hearty grain bowl or a slice of crusty homemade bread.
- Family Dinner: Make it a cozy meal with a side of Vegan Potato Corn Chowder Recipe for Cozy Comfort Food on chilly nights.
- Light Lunch: Enjoy chilled in summer, gazpacho-style, or as a nutritious starter for dinner.
Conclusion
Making your own Ball canned tomato soup is a deeply satisfying kitchen project that pays off in every spoonful. You’ll have delicious, homemade soup ready to go whenever you need a quick lunch or a comforting dinner.
Plus, this recipe is easy to customize with your favorite herbs and seasonings. Canning might seem intimidating at first, but once you’ve tried it, you’ll realize just how simple and rewarding it can be.
Remember to always follow safe canning practices and to enjoy your soup within a year for the best flavor. Share your jars with friends and family, and don’t forget to explore other homemade, plant-based favorites.
If you’re looking for more comforting soup ideas or healthy vegetarian meals, check out our Brazilian Vegetarian Soup Recipes for Healthy, Easy Meals and our Best Vegetarian Recipes Without Tofu for Every Meal.
Happy canning, and may every bowl bring you warmth and joy!
📖 Recipe Card: Ball Canned Tomato Soup
Description: A classic, home-canned tomato soup recipe inspired by Ball, perfect for preserving summer's bounty. Enjoy a comforting bowl anytime with this simple, flavorful soup.
Prep Time: PT25M
Cook Time: PT45M
Total Time: PT1H10M
Servings: 6 pints
Ingredients
- 6 lbs ripe tomatoes, cored and quartered
- 1 cup chopped onions
- 1 cup chopped celery
- 1/4 cup chopped fresh basil
- 2 tsp canning salt
- 1 tsp sugar
- 2 cups low-sodium chicken or vegetable broth
- 2 tbsp bottled lemon juice (for canning safety)
Instructions
- Combine tomatoes, onions, and celery in a large pot.
- Cook over medium heat until vegetables are soft, about 20 minutes.
- Puree mixture using a food mill or immersion blender until smooth.
- Return puree to pot and add basil, salt, sugar, and broth.
- Simmer for 15 minutes, stirring occasionally.
- Ladle hot soup into prepared pint jars, leaving 1-inch headspace.
- Add 1 tablespoon lemon juice to each pint jar.
- Wipe rims, apply lids, and process in a boiling water bath for 35 minutes.
- Cool jars and check seals before storing.
Nutrition: Calories: 70 | Protein: 2g | Fat: 0.5g | Carbs: 15g
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