Cold Weather blues? Eat Soup!

Jars of tomato soup
Photo credit: Chiot's Run
Q:

Hi, I was wondering if there is a safe recipe for making home canned tomato soup? I cannot find anything in my canning books. It seems like you should be able to at least make a base that you can add milk to when you warm it up.

- Clackamas County, OR
A:

There is an actual recipe in the latest edition of the Ball Blue Book on page 65. It makes a good base and then when you open it, make a rue with butter, flour and milk and slowly add the soup base and it makes a great soup. This is however a pressure canned version.

I have also taken the tomato vegetable juice recipes from the OSU canning tomatoes publication (PDF - PNW 300). In this recipe you:

  • Add 3 cups of chopped vegetables such as onions, celery, garlic and carrots to 22 pounds of tomatoes. (Editors note: can be scaled for smaller batch.)
  • Cook the mixture until tender, and puree.
  • Continue cooking it until it thickens into a sauce.
  • I can mine in pints. Be sure to add 1 T bottled lemon juice per pint and process in a boiling water canner for 35 minutes or add 2 T lemon juice per quart and process for 40 minutes. This added to a rue of butter, flour and milk is excellent.
  • Be careful to slowly add the tomatoes to the rue so the soup does not curdle. You can season it to taste after you make the soup. (I like to add a little basil, powdered garlic, salt and little sugar to taste.)
Nellie Oehler
Family and Community Health Educator
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