Making homemade soups to can and have in your pantry is much simpler than you think. Try your hand at making your own homemade condensed tomato soup.
I plant tons of tomatoes every year. Even when I still lived in the suburbs and only had a small plot for my garden I planted over 75 tomato plants. Maybe that seems excessive when I say it, but really it’s not. I store so many things that have a tomato base that I honestly need way more than that to make it all year from the garden.
From ketchup to salsa to tomato juice, think of how much of your meal plan revolves around tomatoes.
(I’ll wait here while you think.)
To learn more about how to plan your garden to accommodate your own family’s needs, check out my Getting Started Growing Your Own Produce post here.
I love having condensed soup on hand, but if you look at the amount of sodium and other chemicals in soup these days, it’s frightening. So being able to KNOW that there are fresh, organic, homegrown ingredients in my soup gives me some piece of mind when I serve it.
So how do you make homemade condensed tomato soup?
The full printable recipe is below.
Start with a large stainless steel or enamel pot. Add in 1 cup of diced celery.
Then add the diced red pepper.
Next, add 2 cups of diced onion.
(I used yellow because I had them on hand, but use whatever type of onion you like.)
Then add in your tomatoes.
They will just need to be cored and quartered. Don’t bother peeling them as they will be strained after you cook it.
Stir and bring to a gentle boil before adding in your seasoning. Continue to simmer until all the vegetables are very tender. I usually let mine simmer around 2 hours.
Stir as needed to keep from burning or scorching.
After the veggies are tender, press through your sieve or food mill (I have these attachments for my KitchenAid stand mixer to make my life easier) and put into a large stainless steel or enamel pot. Remove 1-2 cups of the liquid to cool completely before adding the Clear-Jel.
Make sure it is COMPLETELY cool. If not, the Clear-Jel will start cooking before you want it to. I place mine in the refrigerator for about 30 minutes. Start by dissolving 1/4 cup increments in the cooled liquid until it is all dissolved and smooth. Add back to the simmering pot of soup and cook and stir for 2 minutes.
Ladle into hot pint or half-pint jars. Wipe rims with a paper towel dampened with vinegar (to make sure to remove all Clear-Jel from seal) and process in a pressure canner 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints.
When you want to serve some tomato soup, just place the contents of the jar plus an equal amount of liquid (I’m partial to milk in mine) in a saucepan and heat through. Season as you like it and enjoy.
Homemade Condensed Tomato Soup
- 8 lbs ripe tomatoes unpeeled, quartered
- 1 cup celery diced
- 2 cups onion diced
- 1 large red pepper seeded and diced
- 2 Tbsp dried parsley
- 6 bay leaves
- 3/4 cup Clear-Jel cook type
- 2 1/2 Tablespoons salt not required and can salt when serving
Place tomatoes, celery, onion, red pepper in a large stainless steel pot and bring to a boil. Add parsley and bay leaves. Cook uncovered until tender, stirring as needed.
Press through a food mill or sieve into a large stainless steel or enameled cast iron saucepan, add salt, if using, now.
Mix Clear-Jel by adding it to a 1 cup of cooled tomato puree. (Make sure that the Clear Jel is fully incorporated in the liquid or the gel will clump instead of dissolving.) Bring soup back to a boil and stir in the diluted Clear-Jel. Continue to boil for two minutes till thick consistency.
Ladle into pint jars and fill to 1” headspace. Add 1 T. bottled lemon juice to each pint and Wipe rims and add hot lids and rings.
Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Quart jars should NOT be used for this recipe.
To serve, heat with an equal amount of liquid such as milk, water or chicken broth. Using the Clear-Jel will leave no taste in the soup.
Do you make your own soups to store in your pantry?
I would love to see what you do to store and stock your own home pantry from homegrown fruits and vegetables. Leave us a comment or link to your recipe below!