Best Tomato Soup for Canning – Cooking with Kids Recipe

Best Tomato Soup for Canning - by Little Spoons and SpiceOver the last week or two, we’ve been making tomato soup just about every other day.  Our garden has continued to provide us with a steady supply of beautifully ripe tomatoes.  So the kids are thrilled to know that we’ve canned enough tomato soup to last us ‘til next summer. 🙂

Why are we making so much? Because it’s delicious!  This light and refreshing tomato soup is the kids’ favorite, and it’s definitely preferred over Campbell’s.

Aside from being a delicious hot soup, with a side of grilled cheese, you could use it as a tomato/vegetable juice, or a Bloody Mary base.  And we even use it as the base for our homemade chili.

When comparing this recipe to other tomato soup canning recipes, this one is just as easy as tomato juice.  No flash boiling or peeling.  Thanks to the food mill, its quick and easy.  Check out the recipe below for details on canning.

OK, let’s start assembling.  Here’s a list of supplies you’ll need:

Best Tomato Soup for Canning - by Little Spoons and Spice


Every child’s ability varies depending on maturity or cognitive and physical ability.  Parents need to use their own discretion when assigning tasks.  These are general guidelines for the Best Tomato Soup for Canning.

Younger than 3 years old

  • Name and count ingredients with child
  • Wash tomatoes and other produce
  • Place tomatoes on kitchen scale

3 – 5 years old

  • All of the younger tasks
  • Use a kid-safe knife to trim celery
  • Help stir the food mill

6 – 7 years old

  • All of the younger tasks
  • Weigh tomatoes on kitchen scale independently

8 – 9 years old

  • All of the younger tasks
  • Scoop cooked tomato soup into food mill, with parent supervision (the soup is very hot)

10 – 12 years old

  • All of the younger tasks
  • Use a regular knife, with parent supervision, to remove core from tomato and quarter onions
  • Occasionally stir the simmering soup
  • Assist parent with canning process


  • Wash everyone’s hands!
  • Clean all work surfaces before starting.
  • Leave tasting until the end. Your child might not understand the difference between a ready-to-eat ingredient and a raw unsafe ingredient.
  • It is okay for your kitchen to get a little messy.
  • Keep in mind that your child is learning, so patience is key!

Best Tomato Soup for Canning

Prep Time45 mins
Cook Time2 hrs
Total Time2 hrs 45 mins
Servings: 8 quart jars (32 cups)
Calories: 34kcal
Author: Stacey Weichelt, RDN, CD


  • 20 lbs fresh tomatoes washed, de-stemmed, halved
  • 2 medium onion peeled and quartered
  • 6 stalks celery washed and cut in half
  • 5 teaspoons salt
  • 15 leaves fresh basil
  • ½ cup sugar


  • Wash and prepare produce. Tomatoes de-stemmed and halved, onion peeled and quartered, celery cut in half lengthwise.
  • Add tomatoes, onion, celery, salt and basil to large stockpot. You may even need two pots to start and combine to one pot after it cooks down (we usually tend to do this). Bring mixture to boil and simmer for 1.5 to 2 hours, stirring every 15 minutes.
  • Remove tomato mixture from heat. Pour through a food mill to remove the peelings, seeds and large pieces of onion, celery and basil. Discard or compost seeds, peeling and large pieces.
  • Return soup to large stockpot and add sugar. Bring to a boil and let boil for at least 5 minutes.
  • You are ready to enjoy and/or preserve. Makes approximately 8 quart jars. Use the canning process of your choice.


Canning process we use is in the oven:
1. Place new canning lids in a small pot of water and bring to a boil. Allow to boil for at least one full minute. Turn off burner.
2. Check to make sure jars don’t have any cracks or chips on the top, that could prevent the lids from sealing.
3. Fill sterilized jar with soup mixture, leaving a one inch gap on the top. Wipe top of jar of any spills or liquid.
4. Place boiled lid on top of jar and secure with a canning ring.
5. Repeat until all soup is canned.
6. Place jars on a baking sheet and place the baking sheet with jars into a pre-heated oven at 250℉ for 30 minutes. After 30 minutes turn the oven off, but keep jars in oven. I allow them to sit overnight in the oven.
7. The next day, check the lids to be sure they’re tight and sealed by pressing on them with your finger
8. Store in a cool, dark location (fruit cellar or pantry shelf) until ready for use.



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