This may be the best tomato soup recipe you’ve tasted. If you know folks who have been put off tomato soup because of the tinned stuff from the stores, they may like this.
This recipe is easily doubled or tripled, and in fact, you may wish to do to make it worth firing up the pressure canner. (A pressure canner is required for safety.)
Jars of this tomato soup are great to have on hand as a portable, healthy lunch choice. You just have to get tomatoes at a reasonable enough price to make it worth while.
This recipe is from Bernardin.
Vine-fresh tomato soup (for water bath canning)
Jar size choices: Either 1/4 litre (1/2 US pint / 8 oz) OR 1/2 litre (1 US pint / 16 oz)
Processing method: Pressure canning only
Yield: 4 x 1/2 litre (US pint) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: 20 minutes either size jar
Yield: 4 x ½ litre (US pint) jars
Serving size: ½ litre (2 cups)
Fat: .7 g
- 3 kg tomatoes (6.5 lbs. 16 cups after being peeled, chopped, and cored)
- 600 g onion (1⅓ lbs. After being peeled and chopped, about 3½ cups)
- 450 g celery (1 lb. After being chopped, about 2½ cups)
- 300 g red bell pepper (2 cups. Measurements done after seeding, chopping. 2 large / 10 oz)
- 125 mg carrot (4.5 oz. Peeled and sliced, about 1 cup)
- 1 clove garlic
- 7 bay leaves
- 1 teaspoon whole cloves
- ¼ teaspoon ground allspice
- 250 g brown sugar (1 cup / 8 oz) OR 1 teaspoon liquid stevia
- 1 tablespoon salt OR 1 tablespoon salt substitute
- ½ teaspoon black pepper
- Prep all the ingredients from the tomatoes down to and including the garlic. Put in a large pot.
- Make a spicebag with the cheesecloth, bay leaves and cloves. Add in.
- Bring to a boil, then reduce to a simmer until vegetables are soft.
- Fish out spice bag and discard it.
- Purée mixture in a blender or food processor (or food mill.) How coarse / smooth you want the texture is up to you.
- Put back in pot, add allspice, sugar, salt and pepper. Heat to a boil.
- Put into jars piping hot: jar size can be either ¼ litre (1/2 US pint / 250 ml / 8 oz) OR ½ litre (1 US pint / 500 ml / 16 oz).
- Leave 3 cm (1 inch) headspace for either size jar.
- Wipe rims, apply lids, set in pressure canner.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Process time: 20 minutes either size jar.
How to pressure can, step by step.
When pressure canning, you must adjust the pressure for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- If you’re out of celery, you can use 1 tablespoon celery seed instead.
- If you don’t have cheese cloth, you could try using a tea genie, or strong paper towel instead.
- Yes, you must peel the tomato and carrot, for safety reasons. Most of the bacteria is on the skin.
- Want to thicken this? When you open a jar to heat, add some DIY SOS mix.
Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 95.
- Lowered the cloves from 1 tablespoon to 1 teaspoon;
- Added 1/4 teaspoon allspice;
- Put the bay leaves and cloves in a spice bag for removal.
Per 1 jar (1/2 litre / 2 cups / 16 oz)
- 478 calories, 1862 mg sodium
Sugar and Salt Free Version
Per 1 jar (1/2 litre / 2 cups / 16 oz)
- 240 calories, 101 mg sodium
- Weight Watchers PointsPlus®: 2 points per 1 cup (250 ml / 8 oz); 5 points per 1/2 litre jar (1 US pint / 16 oz / 2 cups).
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.