Thank you.

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and
garlic in a large saucepot. Simmer until soft. Press through a sieve or
food mill. Add sugar and salt. Cook over medium heat 15 minutes.

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
For elevations higher than 1,000 feet, increase pressure accordingly
following cooker manufacturer's recommendation.

This recipe yields about 4 pints.

I would taste it before I added the full amount of sugar in case you don't like it that sweet.

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

Annie

Karen, if you want plain tomato soup, you could probably take either of the above recipes and sub tomatoes for all of the vegetables, then leave the spices out in favor of plain salt and pepper.

Malonanddonna, I use that soup for pasta sauce too, and my girls have used it in a pinch as pizza sauce. It's really good stuff. :-)

Annie

I learned to do this in my student days and would use a commercial can, and it was still pretty good for the short time it took. But now I make it with a home-canned can, and boy, is it yummy!

Zabby

Linda Lou, do you use paste tomatoes or regular juicy tomatoes in this recipe? If, in some instances, I omit the other vegetables, would I still need to process in the pressure cooker or would a boiling water bath suffice ?

annie1992, Do you peel the tomatoes before baking?
OR
When you run the mixture through your food mill, are the peels removed or pulverized?

Thanks again and again,

Pat

Annie

The possibilities for additions or amendments are almost endless.

You could also use the BBB Stewed Tomatoes recipe (page 67) for a soup base, if you wanted some additional vegetables. It has celery, onion and a little green pepper. The total of these vegetables is 1 3/4 cups. If you didn't want green pepper you could increase the celery and onion, as long as the total didn't exceed the original amount. Once opened, you could leave it chunky or blend then thin as you wish with cream, milk or stock.

The advantage of tomato purée or stewed tomatoes is they are multi-purpose, like the tomatoes Zabby uses. Tomato soup one day, ingredient in a pasta sauce another.

Carol

Annie: Two last "duh" questions.....hopefully! You can the Roasted Tomato Garlic Soup with the cream or is the cream added when heating the soup just before serving?? Thick cream or Half and Half?? Or none of the above?

""No occupation is so delightful to me as
the culture of the earth, and no culture
comparable to that of the garden. Though
I am an old man, I am a young gardner."

Thomas Jefferson

I'm young at canning anything other than plain, juicy tomatoes. Thank you both for your continued patience.

Pat

Last winter I used store bought tomato bisque. DH all but gagged because of the salt content and my Mother mentioned the same complaint several months later. Hence my search for a good homemade tomato soup recipe. Will start this soup tomorrow morning. Looking forward.

Thank you,

Pat

I always can the soup without the cream, and add the cream when I am heating it up. Although that's not in the recipe, I'm sure Katie mentioned that to me when I got the recipe.

Annie

When I first canned the Roasted Tomato Garlic Soup there was a small amount left over that was less than one half pint. I added that overage to some chicken breasts I had baking and it was superb.

When my green peppers turn red, will make Linda Lou's recipe also.

Again thanks so very much for this delightfully delicious recipe.

Pat

Thanks everyone,

Peppi

Like another poster above, I will take an entire weekend and make nothing but the tomato soup. I'm not giving any of it away either! I'll give them a copy of the recipe instead. :)

Just clarify for any future readers since this is an old thread - this recipe posted by mema2009 is NOT a safe recipe for canning. It may be frozen but it is NOT safe to can.

The 2 recipes posted above by Linda Lou and Annie ARE approved for canning.

Dave

Scott

Also, I made the spiced tomato soup recipe Linda Lou posted. It is from the Ball book. Both Linda's posting and the Ball book indicate a yield of 4 pints. I was able to get 8 pints using exact measurements from the recipe.

I have to say, this recipe is phenomenal. I'll have to try the roasted tomato and garlic recipe next.

When everything is very well cooked, I run everything through a sieve, removing skins, seeds, fibers, etc. Out comes a good quality tomato soup base. I then run out to the garden for whatever herbs are handy - basil, parsley, sage, mint, lemon balm - any good combination that may go well for a tomato soup, blend it in a mini blender with some of the soup, then poor it in. Salt & pepper to taste. At this point I can heat it on the stove, or return it to the crock pot, put the lid on, and turn it to high. My object is to bring it just to boiling before I can it.

I personally can it in quart jars, in a pressure canner, 10# for 20 minutes, which is what is recommended in my canning book for tomato soup with similar ingredients.

When I go to eat it, since I like cream of tomato soup, I stir in a large dollop of non-fat sour cream, and have my grilled cheese sandwiches ready.

I have a six quart crock pot, and if filled to the top when I start, this makes 4 quarts, perfect for my Mirro canner that holds 4 jars. This really is the easiest thing I can.

Not sure which recipe you are referring to but all vegetables and most all recipes that contain a mixture of low acid vegetables that have no added acid must be pressure canned to be safe for shelf storage.

You don't mention what all you have been canning. Pickles and jams and jellies? No problem. But vegetables? "Never had a problem" means you may have just been lucky, not that it was safe to do.

I suggest a review of the canning guidelines posted online at NCHFP and in a current edition of the Ball Blue Book.

Dave