Awesome Easy Tomato Soup

Homemade Tomato Soup

It’s almost that time of year again…  The time when we can warm up at lunch with a grilled cheese sandwich and a bowl of tomato soup!

I LOVE this recipe that was given to me by my friend Anne…who got it from her friend Anne.  (Yeah, like that’s not ever confusing.)  Along with canning lots of tomato sauce and tomato juice and salsa, I love canning several jars of Anne’s tomato soup for the winter!  (Wait, which Anne is that?)

Most of the tomato soup you’ll find at the store will have high fructose corn syrup or sugar in it…

This recipe has no sugar…which is amazing because it tastes so yummy and sweet!  Once when Matt was eating some, he asked at least three times, “This really doesn’t have any sugar in it?”  :)

Homemade Tomato Soup

5 pounds chopped tomatoes
1 cup chopped onion
3 Tablespoon butter
1 1/2 teaspoon sea salt

Put everything in a big pot and cook it for about 3 hours.  Then, put it into your blender and blend until smooth.  Freeze it, or can it following these canning methods (25 minutes in the water bath).

I love having recipes like this that are so simple to make and healthy for my family!

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Comments

  1. says

    Just wondering what you freeze this in? Is it jars? I think you are quite the fan of jars, but I didn’t know if there was concerns with freezing in jars.

    [Reply]

    Trudi Reply:

    Hi Mary – I freeze homemade spaghetti sauce and broth in jars all the time. Whether you use pint or quart size, just use the wide mouth and leave about 1″ headspace. They have straighter sides and as the contents expand during freezing it will just rise up along the straighter sides of the jar. (I’ve also used regular mouth jars, but I leave about 1/4″ – 1/2″ more headspace. That way the narrower neck of the jar doesn’t interfere with the expansion and you’re less likely to crack a jar.) Hope this helps you!

    [Reply]

    LindseyforLaura@HHM Reply:

    Just like Trudi said, it should be fine to freeze in jars. Just leave a little space and you are good to go!

    [Reply]

  2. Sarah F says

    So I wanted to make this with the last id my tomato harvest this year however I noticednthat the link for canning has no specifics on how long to can and this recipe isn’t specific either. I can guesstimate by looking in my blue ball book but would it be too difficult to include that info for someone who doesn’t have a book and is very new to canning?

    [Reply]

    Laura Reply:

    I edited the post to include the information, thank you!

    I’d go with 20-25 minutes in the water bath. :)

    [Reply]

  3. PeteK says

    Pardon my ignorance, but I am new to this stuff.
    What setting should the heat be for 3 hours? Low, medium, medium-high? Also, should I cover the pot while cooking? Thanks.

    [Reply]

    Laura Reply:

    Medium heat, leave the pot uncovered. Hope your soup turns out well!

    [Reply]

  4. michelle says

    Thanks for the recipe! I have to recommend this for freezing, NOT water bath canning. Tomatoes need an acid (typically lemon juice or vinegar) added to them to make them safe for water bath canning. Adding onions and butter will decrease the amount of acid in tomatoes which have already been found to be below the safe acidic level for water bath canning.

    the recipe looks fabulous though and I will be making some for my freezer with the leftovers from the 25 lbs I bought at the farmers market yesterday! Thanks for all you do Laura- you are a fun inspiration to my days!

    [Reply]

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