09/27/2026
I’ve made homemade tomato soup before.
The first batch was KILLER. Naturally, I didn’t write down what I did. 😐😂
So I tried again. Not as good.
Tried a third time. Somehow…worse.
So this year I actually paid attention, wrote the damn thing down, and I think we finally have our tomato soup. 🍅😂
This is PROJECT #1 from today’s pile of garden tomatoes. I keep the base savory, dairy-free and unsweetened when I put it up so I can decide what it needs when we actually eat it. A little cream, butter and sugar can always go in the bowl later.
🍅 Savory Garden Tomato Soup
Makes about 8 pints
16 cups fresh-milled tomatoes, skins & seeds removed
2 cups yellow onion, chopped
1 cup carrots, chopped
1 cup celery, chopped — leaves included
1 cup red bell pepper, chopped
6 cloves garlic, chopped
1 can (6 oz) tomato paste
1½–2 Tbsp canning salt, to taste
2 tsp freshly ground black pepper
2 bay leaves
1 tsp dried thyme
1 tsp dried basil
Add the onion, carrots, celery, red pepper and garlic to a large stockpot with about 3 cups of the measured tomato. Cover and gently simmer 20–30 minutes, until the vegetables—especially the carrots—are very soft.
Add tomato paste and cook another 3–5 minutes.
Add the remaining tomatoes, pepper, thyme and basil. Add the bay leaves in a spice bag or strainer so they're easy to remove. Bring to a gentle boil, reduce heat and simmer uncovered for about 30 minutes.
Remove the bay leaves and immersion blend until completely smooth. Simmer uncovered another 15–30 minutes, until it reaches a smooth, pourable soup consistency. Start with 1½ Tbsp salt, taste and adjust up to about 2 Tbsp.
Bring back to a boil before filling hot pint jars, leaving 1-inch headspace.
I pressure canned my pints for 60 minutes following the operating instructions for my pressure canner.
⚠️ CANNING NOTE: This is my own garden tomato soup recipe, NOT a laboratory-tested canning recipe. My 60-minute processing time is an extrapolation from pressure-canning guidance for mixed low-acid vegetable soups. If you make it, choose a preservation method you’re comfortable with.
To serve, heat a pint as-is or finish it with a splash of cream, a little butter and sugar to taste.
And THIS TIME I WROTE IT DOWN. 😂🍅
