Homemade Tomato Soup
1 medium onion, diced
1/2 tsp cooking oil, to quickly sweat onions in
1 32 ounces of pureed tomatoes, I used from my garden
2 14.5-ounce cans diced or stewed tomatoes, I used my home canned tomatoes
1 46-ounce bottle V8 juice, I used "Original"
3 to 6 tablespoons sugar , I added in 2 Tbs white & 2 Tbs brown sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes (if canning, I use Organic Better Then Bullion Chicken Base)
Canning salt or Sea salt
Freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
1/4 tsp per pint jar citric acid or bottled lemon juice, *see note below if canning
(makes Approx. 7 Pints)
Cream of Tomato Soup/Serving: if you want to serve cream of tomato soup, add 1/4 cup of cream to each pint you are heating, add in a pinch of each: sea salt, ground pepper and baking soda (the baking soda reduces the acidity aftertaste)
..."Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products..." nchfp
PREPARE: Pressure Canner. Clean and Heat jars in simmering water until ready for use. Do not boil.
COOK: Onion in large stock pot until translucent, add in tomatoes and V-8. Bring to a boil over medium-high heat, Reduce heat and simmer 10 minutes. Season with sugar, chicken base, spices, salt and pepper, an let simmer 5 mins more - puree with an immersion blender until smooth, taste for any spice adjustments. Add Citric Acid or bottled lemon juice to each jar before filling and processing. (see *note below)
LADLE: liquid into each jar, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS: (Pressure Canner): filled jars in a weighted pressure canner (vented for 10 mins) at 10 pounds pressure 20 minutes pint and quarts; adjusting for altitude and canner used.
REMOVE: jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean, label and store.
*NOTE: Add Citric Acid before processing or bottled lemon juice! See excerpt from NCHFP and USDA:
..."The USDA and University-based researchers have determined that to ensure a safe acid level for boiling water canning of whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. Acid can be added directly to the jars before filling the jars with product. Add sugar to offset acid taste, if desired. Four tablespoons of 5-percent-acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes..." from NCHFP
Do not add any creams or dairy or any extra onions or vegetables other then those in recipe OR if you do - do not can. Eat or Freeze.
Recipe Adapted from: Ree Drummond (FoodNetwork) "Best Tomato Soup Ever"
Photos by: Diane Baker for Canning and Cooking at Home
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