Canning tomato soup base has become one of my favorite ways to hold onto summer’s ripe tomato bounty. If you’ve ever found yourself with a garden overflowing with tomatoes or a farmers market haul you just couldn’t resist, this recipe is a must. Not only does it help cut down food waste, it also gives you a head start on quick, hearty meals later. Whether you’re stocking your pantry for cozy winter dinners or creating easy weeknight options, this soup base delivers that fresh-from-the-vine tomato taste anytime.
In this article, you’ll learn how to make a canning tomato soup base step-by-step using either the pressure or water bath method. I’ll also share tips to ensure food safety, ideas for flavor variations, and answers to common questions. Along the way, we’ll connect it to dishes that highlight the versatility of canned tomatoesfrom savory dinners to simple pairings like this Cucumber Tomato Salad and bright homemade condiments like Easy Garlic Scape Pesto.
Canning Tomato Soup Base
Table of Contents
A Family Tradition in a Jar
Why Canning Tomato Soup Base Means More Than a Recipe
Growing up, canning was more than just a kitchen task—it was a seasonal ritual that brought our family together. I remember standing beside my mom in the sweltering heat of August, peeling steaming tomatoes while she prepped jars. Those jars, once sealed, were little time capsules of warmth and flavor. Every time we opened one in winter, it was like unlocking a memory.
That’s the real magic of a tomato soup base. It’s not just about convenience (though it’s amazing to have homemade soup ready to go). It’s about preserving something you grew, chose, or made with care. Every spoonful has a story, and that’s why I keep coming back to this recipe.
The Tomato Soup Base That Fits Your Life
This version of canned tomato soup base keeps things simple. It’s just ripe tomatoes, lemon juice, and a bit of optional salt. That blank slate makes it incredibly flexible. Use it for a classic tomato soup, simmer it into sauces, or stir it into stews.
It’s also shelf-stable for a year or more when canned correctly—meaning you’ll always have a comforting meal at your fingertips. Whether you’re a seasoned canner or a curious beginner, this guide will walk you through the process step-by-step.
And if you’re already thinking of meal ideas, try pairing this base with pasta dishes like Sun-Dried Tomato Pasta Salad or hearty mains like Slow Cooker Apricot Chicken. These meals come alive with just a ladle of this homemade goodness.
The Basics of Canning Tomato Soup Base
Ingredients and Tools You’ll Need for Success
One of the best things about this tomato soup base is its simplicity. You don’t need a long list of ingredients to get incredible flavor—you just need ripe tomatoes, acidity for safety, and a bit of time.
Ingredients:
- 20 lbs of fresh, ripe tomatoes
- 10 tablespoons of lemon juice (bottled preferred for consistency)
- Optional: canning salt
Essential tools:
- Pressure canner or water bath canner
- Food mill
- Canning jars with lids and rings
- Canning funnel, ladle, jar lifter, bubble remover
- Large pot, slotted spoon, and towels
When it comes to tomatoes, Roma or plum varieties are ideal, but any meaty, ripe type will work beautifully. Be sure to sanitize everything thoroughly. If you enjoy preserving fruit, my Classic Peach Jam is another great pantry addition.
Pressure Canning vs. Water Bath: What’s Right for You?
Canning tomato soup safely hinges on one key element: acidity. Tomatoes sit right on the edge of safe levels, so lemon juice or citric acid must be added to every jar.
Pressure Canning offers higher heat and faster times, making it the most efficient and reliable method.
Water Bath Canning works great if you don’t have a pressure canner, as long as you follow acidity and timing guidelines exactly.
Whether you choose the high-efficiency pressure method or the gentle water bath route, you’ll end up with rich, flavorful jars ready for use. Want to cool down after a canning day? Treat yourself with Homemade Peach Lemonade.
Step-by-Step Guide to Canning Tomato Soup Base
How to Prep, Puree, and Pack Like a Pro
1. Wash and cut tomatoes into halves or quarters.
2. Parboil in boiling water until skins loosen (1–2 min).
3. Run through a food mill to remove seeds and skins.
4. Keep puree warm over low heat.
5. Sanitize jars and keep them hot.
6. Add water to your canner: 3 quarts for pressure or 1 inch above jars for water bath.
7. Add lemon juice (or citric acid) to each jar. Salt is optional.
8. Ladle puree into jars, leaving 1-inch headspace. Remove bubbles and wipe rims.
9. Add lids and rings, tighten fingertip-tight.
10. Load jars into canner and begin processing based on your method and elevation.
This level of precision also plays a huge role in baking favorites like Southern Peach Crumb Cake—where timing and technique ensure results every time.
Pressure or Water Bath: Adjust Times by Elevation
Pressure Canning Timing:
| Elevation | PSI | Time (Pints/Quarts) |
|---|---|---|
| 0–2,000 ft | 6 | 20 min |
| 0–2,000 ft (11 PSI) | 15 min | |
| 2,001–4,000 ft | 7 | 20 min |
| 4,001–6,000 ft | 8 | 20 min |
| 6,001–8,000 ft | 9 | 20 min |
Water Bath Canning Timing:
| Elevation | Pints | Quarts |
|---|---|---|
| 0–1,000 ft | 35 min | 40 min |
| 1,001–3,000 ft | 40 min | 45 min |
| 3,001–6,000 ft | 45 min | 50 min |
| 6,000 ft+ | 50 min | 55 min |
After processing, remove the canner from heat and let jars rest before lifting them out gently. Let them cool for 12 hours undisturbed.
Flavor Boosts and Creative Ways to Use Your Tomato Soup Base
Beyond Basic: Flavor Variations to Try
This base is a blank canvas! Add fresh basil, oregano, garlic, cream, or crushed red pepper after opening to make it your own.
Use this base in:
- Creamy tomato bisques
- Chili or beef stew
- Baked pasta dishes
- Shakshuka or curry bases
It’s also a great match with richer proteins like this Garlic Butter Baked Salmon.
Storage, Shelf Life, and Final Safety Tips
Shelf life: 12–18 months in a cool, dark pantry
Before using: Check seal (lid should not flex when pressed)
Signs of spoilage: Mold, bubbling, foul smell—discard immediately
Add a label with the canning date and store upright. This method of preservation brings as much joy as sipping Peach Lemonade on a warm day.
Print
Canning Tomato Soup Base: A Simple Way to Preserve Summer Flavor
- Total Time: 90 minutes
- Yield: 8–10 quarts 1x
- Diet: Vegan
Description
A simple and reliable tomato soup base perfect for preserving the taste of ripe summer tomatoes. This pressure or water bath canning recipe lets you enjoy homemade soup all year long.
Ingredients
20 lbs tomatoes
10 tbsp lemon juice (bottled preferred)
Optional: canning salt
Instructions
1. Rinse tomatoes and cut in half or quarters.
2. Parboil until skins loosen, then transfer to a colander.
3. Run through a food mill to remove skins and seeds.
4. Heat tomato puree over low heat to keep warm.
5. Sterilize jars and keep them warm.
6. Prepare canner with water and rack.
7. Add lemon juice or citric acid and salt to jars.
8. Ladle tomato puree into jars, leaving 1-inch headspace.
9. Remove air bubbles, clean rims, add lids and rings.
10. Load jars into canner and process according to altitude.
11. Let canner cool naturally, then remove jars.
12. Let jars cool undisturbed for 12 hours before storing.
Notes
Always use bottled lemon juice for safe acidity.
Label jars with the date of canning.
Use in soups, pasta sauces, stews, or chili.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Canning, Soup
- Method: Pressure Canning, Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 83
- Sugar: 12g
- Sodium: 22mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
FAQs About Canning Tomato Soup Base
Can I freeze tomato soup base instead of canning it?
Yes. Cool completely and freeze in airtight containers for up to 6 months.
Why do I need lemon juice or citric acid?
To safely preserve low-acid tomatoes by lowering the pH and preventing botulism.
What’s the difference between tomato sauce and soup base?
Soup base is thinner and unseasoned, giving you more flexibility in how you use it.
Can I double the batch?
Yes, but process in manageable groups to ensure even heating and safe sealing.
Conclusion
Canning tomato soup base is one of the most useful, comforting projects you can do in the kitchen. It’s safe, simple, and delivers delicious results that can be used in so many meals. Whether you’re new to canning or a seasoned pro, this method offers a dependable way to keep tomato season going all year long.
This recipe joins other seasonal favorites on my shelf like Cucumber Tomato Salad and Classic Peach Jam—homemade staples that bring joy long after summer fades.
