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Mom's Best Tomato Soup Canning Recipe


I found this recipe on Posted by WJKing on October 25th 2002.
It is absolutely fantastic - and I am not a huge tomato soup lover myself.

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Rate this recipe 4/5 (70 Votes)


  • 6 onions, chopped
  • 1 bunch of celery, chopped
  • 8 quarts fresh tomatoes (or 5-6 quarts of juice) - I just ran the washed tomatoes through a juicer
  • 1 cup of sugar
  • 1/4 cup of salt
  • 1 cup of butter
  • 1 cup of flour


Servings 14


Step 1

1. Chop onions and celery
2. Place in larger kettle with just enough water to keep them from burning.
3. While this simmers cut tomatoes (If not juicing)
4. Place cut tomatoes (or juice) in kettle and cook until tender.
5. Place everything through a Victorio Strainer or Fine Food Mill.
6. Return to kettle.
7. Add Sugar and salt (I let it simmer till the red color deepens nicely)
8. Melt butter in cast iron or other thick bottomed pot. Stir in flour to form a paste and slowly whisk in 2 to 4 cups of liquid to avoid lumps.
9. Add butter/flour mixture to warmed tomato juice. (If the juice is too hot it may form lumps)
10. Stir well
11. Heat until hot and thickened. (doesn't get real thick)
12. Ladle into prepared jars and secure lids.
13. Hot water bath for 30 minutes per pint.

May add a little milk to desired consistency prior to serving.

For better compliance with current USDA preserve standards - Add 1 tbsp of lemon juice concentrate (like real-lemon - not fresh squeezed) to each pint and add the flour/butter thickening agent when preparing to serve rather than prior to processing.
I have seen others that have chosen to process in a pressure canner at 10lbs for 30 minutes.


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