Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Sandy F. says
September 9, 2011 at 7:30 am
Could I freeze this soup instead of preserving it?
September 9, 2011 at 7:39 am
I don’t know, I’ve never tried it. I don’t see why not. I’ve frozen spaghetti sauce in the past without a problem.
September 2, 2014 at 6:37 pm
We froze this last year and it turned out great. Made 3 more batches this year and froze it.
September 4, 2014 at 9:40 am
Freezing it – great idea, Judy! Thanks for sharing!
September 9, 2011 at 9:36 am
I have never heard of using the microwave to seal the cans. What a neat idea. It seems like it would be so much easier and less messy than the big old pot of water.
I’m just getting my tomatoes in (it’s so hot here we’re in reverse of everyone else’s summer). I’m gong to to keep this and I KNOW I will have beautiful tomatoes to make this soup. Every year my tomato crop is just enough for a few salads. I’m hoping this will have some mojo on it to bring me lots o’ tomatoes!
Karin Goodman says
September 12, 2011 at 4:09 pm
I have canned pickles and jams, and have never heard of using the microwave. You’re not suppose to put metal in the microwave, but the lids are ok??
September 12, 2011 at 5:03 pm
Yes, metal is not good for the microwave, but for some reason, these lids work! Weird, I know, but true. 🙂
September 13, 2011 at 5:31 pm
I never canned any soup but I guess now I should.
Tiffany Maholm says
September 15, 2011 at 10:30 am
Can you add an equal amount of water instead of milk–as we are allergic to dairy here at our house as well as gluten?
September 15, 2011 at 10:32 am
I’ve never tried it with water, but I guess water, or a non dairy milk would work as well. Just like the store-bought soup, where you can add water or milk, it may be a a personal preference (I never could eat tomato soup made with water though, not creamy enough, but that’s personal taste).
August 4, 2012 at 10:54 am
I made this last night after finding it on Pinterest and it is the BEST recipe for tomato soup I have ever tried. I’ve been looking for one for YEARS, I never would have thought to add butter or corn starch. Thank you so much!!!!
August 9, 2012 at 11:01 am
Wonderful! We love this soup too, it’s a staple in our pantry. Glad that you loved it too! 🙂
Ann Swartz-Beckius says
October 2, 2012 at 2:02 pm
Just made this soup, AMAZING! However, I found it after my tomatoes have all been frozen for the year. Thoughts on making it with frozen tomatoes?
November 2, 2012 at 6:44 am
Hmm…not sure about the frozen tomatoes, sorry!
November 22, 2012 at 9:49 am
It works FABULOUS with frozen tomatoes!
August 28, 2013 at 6:48 am
I just made it with frozen tomatoes and (not frozen) used both, it is amazing! I will be using this EVERY year..Thank you!
Jeanine Friesen says
September 6, 2013 at 3:33 pm
Wonderful, Connie! I’ve never tried it with frozen tomatoes, but have heard of a lot of people that freeze their tomatoes in summer and make sauces, etc with them in winter. I guess it works for soup too!
November 1, 2012 at 10:04 pm
I am highly allergic to corn. Is there a substitute for the corn starch?
November 2, 2012 at 6:45 am
I haven’t tried it, but I think you’d be able to use tapioca starch, or whatever you use as a thickener in place of cornstarch.
November 2, 2012 at 8:55 am
I typically stay away from any recipes that have corn anything in them. They never turn out as nice. But I just HAVE to try this soup. It seems like it would be so good! Thanks for the advice!!
Susan Taylor says
June 13, 2013 at 6:40 pm
Jeanine, I don’t know if you noticed, but, #’s 7,8,9,& 10 amounts aren’t complete. So I can guess they should be 1/4 C & 1/2 C measurements? This looks good and I want to try it!
Also Sarah (9/9/2011) commented about using the microwave. I didn’t see anything about that!?!
June 14, 2013 at 6:53 am
Oops, thanks, Susan! That got lost when I converted the recipe to make it more printer (and google) friendly. Thanks!
When the post was originally shared, I mentioned a microwave method for sealing the jars, however, it is not a safe method, so I removed that option, since I didn’t want to be responsible for making people ill. 🙂
July 16, 2013 at 1:57 pm
Hi Jeanine…..your recipe is missing the actual amounts used for the cornstarch, sugar and salt……can you tell me what they are? Thanks.
July 16, 2013 at 4:50 pm
Sorry, Rita, that happened when I was switching things over to a new printer friendly format. It is fixed now!
July 28, 2013 at 1:59 pm
Jeanine, I’m very excited to try this recipe, but would you please look at the ingredients in the 2nd section?? The quantity for the cornstarch (for example) says /4…. and I don’t know if that means 4 cups, or if it was supposed to be 1/4 cup? See what I mean? All the ingredients in that section have the slash in front of them, so I’m not sure. If you could clarify, I would really appreciate it 🙂 Thank you!
July 28, 2013 at 10:34 pm
Shoot, I thought I’d fixed this once already. Sorry Karalee, the amounts are correct now!
August 22, 2013 at 10:48 am
Have you ever heard of making this soup by pureeing the tomatoes first with a nice blender and then cooking it down? I have a Vitamix that turns seeds and peels to smooth delish-ish-nis – I wonder if this would work? Thoughts?
August 24, 2013 at 8:46 am
That might work, Beth! I’ve never tried it, or thought of blending before cooking, but with a vitamix, that might work quite well (and cut down on cooking time, maybe?).
September 2, 2013 at 8:14 am
Looks like a great recipe … when you call for 1/4 cup salt … do you mean regular or pickling salt? Thanks
September 2, 2013 at 8:19 am
It is a great soup – still waiting for enough tomatoes to be able to make some. 🙂 I use regular salt in this recipe.
September 10, 2013 at 9:53 am
Delicious! Making a second double batch to be sure we have plenty for winter! Thank you for sharing this recipe!!!
September 20, 2013 at 12:33 pm
Thanks, Nettie! I stock up to have enough for 1 1/2 years or so, just in case next year’s tomatoes are a bust. 🙂
Kathy Lincoln says
September 20, 2013 at 12:06 am
I have been researching recipes on the net and came across your recipe for canned tomato soup. Your recipe is the first and one that does not say, that you MUST use a pressure canner, to process the soup! If I am understanding your recipe, you say to process in a regular canner, covering the jars with water and process for 20 minutes. Is this right and is it safe, not to use a pressure canner? Thanks, Kathy, Etna, Ca.
September 20, 2013 at 7:12 am
Hi Kathy! Thanks for pointing that out. The processes used for canning items is constantly changing. What used to be safe, is now considered unsafe. I have found the correct information, and added it to the recipe. Interesting how salsa doesn’t require pressure canning, but tomato soup does. Hmm…
February 7, 2014 at 9:09 pm
I was wondering why there was a change from water bath to pressure canning? As long as the seal holds (I have a couple pints left from last fall before the change was made) wouldn’t it still be safe? I always check the seal and smell the contents of what I am opening, but I wanted to be sure. Thanks!
February 10, 2014 at 11:02 am
Hi Rae, Personally – I don’t find anything wrong with the water bath method, but because I’m telling others what to do, we have to keep up with the latest techniques, and “they” (food safety people), say that a simple water bath isn’t enough for tomatoes anymore, it has to be canned under pressure. 🙁
February 15, 2014 at 5:07 pm
Thank you so much for replying! I love how they (food safety people) like to make our lives harder lol. I think I will continue with the water bath as well.
August 12, 2014 at 6:27 pm
Can I safely substitute olive or canola oil for the butter/margarine? My GF father in law is also unable to have any dairy. Thanks! (BTW, just stumbled on this site and am soooooooo excited I found it!)
August 12, 2014 at 6:31 pm
Welcome here, Becky! 🙂 I’ve never tried subbing the butter with oil, but I don’t see why some olive oil wouldn’t work well in there. Great idea!
canning pressure cookercc says
December 23, 2014 at 7:10 am
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January 6, 2015 at 6:50 pm
RECIPE REVISION REQUIRED FOR SAFETY/HEALTH:
I am a canning instructor and this recipe, while I’m sure delicious, is not safe for canning because of the addition of corn starch prior to canning. It is great for freezing or you can omit the corn starch and add it prior to serving.
Also, you don’t need to sterilize any jar or lid that will be processed for greater than 10 minutes in a pressure canner or water bath canner. You NEVER want to boil the rubber ringed flats, especially not simmer for 10 minutes because it can over soften the rubber and not allow for a true seal, allowing for bacterial growth. You just heat the water up to a simmer and then shut it off, that’s plenty. You want to pour the soup into clean & heated jars, but again you don’t need to sterilize. You can find all of these guidelines at http://nchfp.uga.edu/publications/usda/INTRO%20section%20Home%20Can.pdf
Here is the USDA guidelines on adding thickeners before canning: Never, under any circumstances, add a thickening product before canning. These thickening products will change the acidity level of your tomatoes and could also create a thick product that does not allow good heat penetration. As a result, adding thickeners before canning may result in an unsafe product.
Thicken tomato products with flour,
cream, cornstarch, etc. just before serving.
To produce a thicker tomato product, try using Italian plum-style or paste tomatoes vs. large slicing tomatoes. Thicken salsas by adding tomato paste or by draining off some of the liquid after you chop the tomatoes. Also, thicken tomato products with flour, cream, cornstarch, etc. just before serving. If you do thicken your tomato soup mixture, it can be frozen successfully but never canned!
Betsy M says
August 27, 2015 at 12:15 pm
Hi Jeanine, I have been searching online for my Mom’s (Grandma’s old) tomato soup recipe. I “could” call and ask her for it but considering that I have asked her every year for the same recipe I figured that she would scold me. lol. Well, here I find the recipe, right down to the measurement of 1 1/2 ice cream buckets of tomatoes. (LOVE that measurement. 🙂 ) Thanks for the recipe!
[…] Canned Tomato Soup by The Baking Beauties Welcome to canning season in this Baking Beauty’s kitchen. I don’t can much, but when those tomatoes turn red, I’ve got my work cut out for me. Besides making salsa, I also make this canned tomato soup. This recipe comes from my Mother-in-law, I have no idea how long she has made this soup, but when I started dating her son 16 years ago, I know she was making the soup then already. I always found the soup to be too warm though. Like, beads of sweat on your forehead warm. But, t (…) Click here to read more … […]
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