Ball Canning Tomato Soup Recipe With Fresh Tomatoes Made Easy

Nothing beats the comforting warmth of tomato soup made from scratch, especially when you preserve the vibrant flavors of fresh, ripe tomatoes through Ball canning. If you’ve ever wanted to enjoy homemade tomato soup any time of the year, this Ball canning tomato soup recipe with fresh tomatoes is your ultimate solution.

Not only does it capture the essence of garden-fresh tomatoes, but it also allows you to stock your pantry with wholesome, preservative-free soup that’s perfect for quick meals, cozy evenings, or even as a thoughtful homemade gift.

In this recipe, we’ll guide you through selecting the best tomatoes, preparing the soup, and safely canning it using the Ball method. Whether you’re an experienced home canner or trying it for the first time, this detailed recipe ensures a delicious, safe, and satisfying result.

Dive into the world of preserving seasonal goodness and enjoy the rich, tangy flavors of fresh tomato soup year-round.

Why You’ll Love This Recipe

This Ball canning tomato soup recipe stands out because it combines fresh, vibrant tomatoes with a simple, flavorful base that’s both hearty and healthy. Unlike store-bought canned soups, this recipe uses natural ingredients without preservatives or additives, giving you full control over the taste and quality.

Additionally, canning your own tomato soup is a fantastic way to reduce food waste, save money, and enjoy the satisfaction of homemade meals anytime. The soup freezes and stores well, making it a convenient option for busy days or unexpected guests.

Plus, it’s versatile enough to be customized with herbs and spices based on your preference.

Ingredients

• 10 pounds of fresh ripe tomatoes (Roma or plum tomatoes are ideal for their low water content)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth or water
• 1/4 cup fresh basil, chopped (or 2 tbsp dried basil)
• 2 tablespoons olive oil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1 tablespoon lemon juice per pint jar (for acidity and safe canning)

Equipment

• Ball canning jars (pint-sized recommended)
• Lids and bands compatible with Ball jars
• Large stockpot for cooking the soup
• Water bath canner or large pot with a rack
• Jar lifter for safe handling of hot jars
• Funnel for filling jars
• Blender or immersion blender for pureeing soup
• Sharp knife and cutting board
• Large mixing bowl for peeling tomatoes
• Ladle for transferring soup into jars

Instructions

1. Prepare your tomatoes: Wash the tomatoes thoroughly. To peel easily, score a small “X” on the bottom of each tomato. Place them in boiling water for 30-60 seconds until skins loosen. Transfer immediately to an ice bath. Peel off skins and discard.
2. Chop and cook: Roughly chop peeled tomatoes. In a large stockpot, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
3. Add tomatoes and broth: Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally, until tomatoes are soft and flavors meld.
4. Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer batches to a blender and carefully blend until velvety. Return soup to the pot.
5. Season and add herbs: Stir in chopped basil, sugar (if using), salt, and pepper. Simmer for another 10 minutes to enhance flavors.
6. Prepare jars and lids: While soup simmers, sterilize your Ball canning jars, lids, and bands by boiling them in water for 10 minutes. Keep jars warm until ready to fill.
7. Add lemon juice to jars: Pour 1 tablespoon of lemon juice into each pint jar. This is important to ensure safe acidity levels during canning.
8. Fill the jars: Using a funnel and ladle, carefully fill each jar with hot soup, leaving about 1-inch headspace at the top. Remove air bubbles by running a non-metallic spatula around the inside of the jar. Wipe rims thoroughly with a clean damp cloth.
9. Seal jars: Place lids on jars and screw bands on fingertip tight (not too tight).
10. Process in water bath: Place jars in your water bath canner with enough boiling water to cover jars by at least 1 inch. Process pint jars for 35 minutes at a full rolling boil. Adjust timing if you are at higher altitudes.
11. Cool and store: Remove jars carefully with a jar lifter and place on a towel on the counter. Let jars cool undisturbed for 12-24 hours. Check seals (lids should not flex when pressed). Store sealed jars in a cool, dark place for up to one year.
12. Enjoy! Once opened, refrigerate leftover soup and consume within 3-4 days. Reheat gently on the stove or microwave.

Tips & Variations

“For a creamier tomato soup, add 1/2 cup of coconut milk or heavy cream after blending, just before filling the jars.”

• Use different herbs: Try adding thyme, oregano, or rosemary to change the flavor profile.
• Spice it up: Add a pinch of red pepper flakes or smoked paprika for a subtle kick.
• Add vegetables: For a heartier soup, blend in roasted red peppers or carrots.
• Low sodium option: Skip the added salt during canning and season to taste when reheating.
• Ensure safe canning: Always include lemon juice or another acid to keep the pH low enough to prevent bacterial growth.

Nutrition Facts

Serving Suggestions

This tomato soup is incredibly versatile and pairs beautifully with many dishes. Serve it as a starter or a light main course alongside a grilled cheese sandwich or a fresh green salad for a classic combo.

For a more filling meal, add cooked rice or pasta to the soup before serving.

For a vegan twist, try pairing this tomato soup with Veg Grilled Sandwich Recipes That Are Quick and Delicious. If you want to explore more hearty vegan soups, check out the Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide.

Conclusion

Preserving fresh tomatoes as homemade tomato soup through Ball canning is a wonderful way to enjoy the bright, natural flavors of summer all year long. This recipe is straightforward, safe, and flexible, letting you customize flavors while ensuring a high-quality product that you’ll be proud to serve your family and friends.

By taking the time to can your own tomato soup, you’re investing in wholesome ingredients and minimizing food waste. Plus, the convenience of having ready-to-eat soup on hand means fewer last-minute meal decisions and more time to savor your creations.

Be sure to explore more delicious recipes like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping to complement your homemade pantry staples.

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