The link below is to several previous discussions here about the problems with it and some recipes but if I recall correctly all the approved ones are pressure canned and all those other ingredients are added after opening the jars.

Dave

Thank you for sharing.

3.5 lbs tomatoes, peeled, cored, roughly chopped
2 Tbsp. butter
1 medium onion, chopped
3 cloves of garlic, minced
1/4 tsp EACH of nutmeg, pepper, and baking soda
1 tsp EACH of salt and sugar
1/2 cup of chicken broth
1 cup of heavy cream

Saute onion and garlic in butter for 5 minutes. Add tomatoes, broth, spices and baking soda. Bring to a boil and simmer 10 minutes. Puree mixture. Add cream, and heat, but do not boil. Serves 4.

This is the only tomato soup I make anymore. When tomatoes are plentiful, I make it up to the "puree mixture" step, then cool and freeze it. So then all I need to do when I want soup is pull it out of the freezer, heat it up, and then add the cream. I have used half and half instead of cream, and sometimes I have added less cream, say 1/2 cup instead of the full cup. Play around with it - it's a very forgiving recipe :) Sometimes I make it with only black or orange tomatoes, for fun colors - but it's always delicious!