I want to can tomato soup, but it's harder than I would have suspected to find a recipe. But the National Center for Home Food Preservation does have a recipe for tomato and vegetable juice. Is this just ready to heat soup? Since I've also read that small amounts of dried spices can safely be added to tested recipes, could I also add oregano to this?
https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomato-and-vegetable-juice-blend/
If I were to reduce the recipe to make a more condensed soup, then is it just tomato sauce with vegetables? Could I run an immersion blender in the sauce and then can as per instructions? And omit all the parsley, cause I don't want that much parsley in soup 😛
https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-without-meat/
by Sad_Goose3191
6 Comments
Ball has a leek and tomato soup recipe.
I asked nearly the same question a month or so back, and some gave me this recipe, which is a tomato sauce and you can omit the herbs. That’s what I was looking for, for my tomato soup.
https://www.ballmasonjars.com/blog?cid=homemade-tomato-sauce
Tomato basil soup is grilled cheese sauce in my house we never have one without the other
Bernardin has a Spiced Tomato Soup for pressure canning: [https://www.bernardin.ca/recipes/en/spiced-tomato-soup.htm?Lang=EN-US](https://www.bernardin.ca/recipes/en/spiced-tomato-soup.htm?Lang=EN-US)
If you only have access to a water bath canner, you can make tomato sauce and use that to make tomato soup. I think tomato juice would be too thin to use for soup unless it’s for a base of a vegetable soup.
I believe the “tomato and vegetable juice” is intended to be more of a V8 analogue than any kind of soup.
I’ve made this one https://www.healthycanning.com/vine-fresh-tomato-soup