Soups & Stewscreativecanning5.0
Heirloom Tomato Soup
Heirloom tomato soup makes the most of colorful heirloom tomatoes in season, and canning these vibrant heirlooms allows you to preserve a rainbow of colors on your pantry shelf.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 1h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●strainer
📝 Preparation Steps
1
Making Heirloom Tomato Soup
2
Prepare the tomatoes: Wash, core, and quarter your heirloom tomatoes. For a smooth soup, remove the skins and seeds later with a food mill.
3
Chop the vegetables: Dice the bell pepper (discarding the stem, seeds, and membranes) and peel and chop the onion.
medium onion (white onion will give great taste and neutral color)1
4
Cook the soup base: Heat the olive oil in a large stock pot or Dutch oven. Add the chopped onion and minced garlic, sautéing until the onions are translucent but not browned.
medium onion (white onion will give great taste and neutral color)1garlic (minced)2 cloves
5
Simmer the soup: Add the prepared tomatoes, bell pepper, sugar, salt, and pepper to the pot. Bring everything to a boil, then lower the heat and let it simmer, uncovered, for about ⏱️ 30 minutes. You want the tomatoes to soften and the mixture to thicken slightly.
6
Strain the soup: To remove the skins and seeds, use a food mill or food strainer. This will give you a smooth, velvety texture. Popular options include the Kitchenaid food strainer attachment, a Victorio manual food strainer, or a rotary food mill.
7
Simmer again: Once the soup is strained, return it to the pot and simmer for another 25 to ⏱️ 40 minutes to thicken it further. The total time will depend on how watery your heirlooms were at the start. You’re going for soup thickness, so stop before you reach a tomato sauce consistency.
8
Canning Heirloom Tomato Soup
9
Preheat a Water Bath Canner: Fill a water bath canner and bring it to a gentle simmer before filling your jars.
10
Prepare your jars: Place the necessary amount of citric acid or lemon juice directly into each jar before filling. Do not skip this step; it's essential for the safe water canning of this tomato soup recipe!
11
For pint jars: Add 1/4 tsp citric acid or 1 Tbsp lemon juice. For quart jars: Add 1/2 tsp citric acid or 2 Tbsp lemon juice.
12
Fill the jars: Ladle the hot soup into your prepared jars, leaving about 1-inch of headspace at the top.
13
Seal and process: Apply the two-piece canning lids, screwing the rings on until they’re “finger tight.” Process the jars in a water bath canner for ⏱️ 40 minutes for both pint and quart jars.
14
Cool and store: After the processing time is complete, carefully remove the jars from the canner and let them cool on a clean towel on the counter for 12 to ⏱️ 24 hours. Be sure to check the seals after cooling; unsealed jars should be refrigerated and used right away or reprocessed.
Nutrition Facts
calories
195 kcal
fat Content
5 g
serving Size
2 cups
fiber Content
10 g
sugar Content
24 g
sodium Content
757 mg
protein Content
7 g
carbohydrate Content
36 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...