If you love the rich taste of fresh tomatoes but want to enjoy them year-round, then this tomato soup recipe for canning is just what you need. Whether you’re using ripe garden tomatoes or opting for canned tomatoes, this recipe creates a smooth, flavorful soup that can be preserved for months. Unlike store-bought options, home canned tomato soup is free of preservatives, customizable with herbs like basil, and can be made to taste just like (or even better than) your favorite Campbell’s tomato soup.

This guide will walk you through everything from preparing the soup to safely canning it whether you prefer the water bath method or pressure canning. The result is a delicious, homemade soup ready whenever you need a quick, comforting meal.

Tomato Soup Recipe for Canning | Easy Homemade Tomato Soup

Recipe by Emma CooperCourse: Uncategorized

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

120

kcal

Ingredients

• 12 pounds fresh ripe tomatoes (or 3 large cans of tomatoes)

• 2 medium onions, chopped

• 3 cloves garlic, minced

• 2 stalks celery, chopped

• 4 cups vegetable broth

• 2 tbsp olive oil

• 2 tbsp tomato paste (optional, for depth)

• 2 tsp salt (adjust to taste)

• 1 tsp sugar (optional, balances acidity)

• 1 tsp black pepper

• 2 tbsp fresh basil leaves (or 2 tsp dried)

• 2 tbsp lemon juice (per pint jar, for safe canning)

Directions

• Prepare the tomatoes: If using fresh, core and quarter them. For canned tomatoes, drain slightly before use.
• Sauté vegetables: In a large stockpot, heat olive oil and sauté onions, garlic, and celery until softened.
• Cook tomatoes: Add tomatoes, broth, salt, pepper, and tomato paste. Simmer uncovered for 40–50 minutes, stirring occasionally.
• Blend the soup: Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches).
• Add basil: Stir in basil and simmer for 5 more minutes. Adjust seasoning with sugar if needed.
• Prepare jars: Sterilize canning jars and lids. Add 2 tbsp lemon juice per pint (or 4 tbsp per quart).
• Fill jars: Ladle hot soup into jars, leaving 1-inch headspace. Wipe rims, apply lids, and seal.
• Process jars:
  Water Bath Canning: Process pints for 25 minutes (adjust for altitude).
  Pressure Canning: Process pints at 10 pounds pressure for 15 minutes.
• Cool & store: Remove jars, let cool, check seals, and store in a cool dark place.

Nutrition Facts (per 1 cup serving):

• Calories: 120
• Fat: 4g
• Saturated Fat: 0.5g
• Carbohydrates: 18g
• Fiber: 4g
• Sugars: 10g
• Protein: 3g
• Sodium: 480mg

Tips for Making the Best Canned Tomato Soup

• Using Canned Tomatoes: If you don’t have fresh tomatoes, this recipe works beautifully with canned. Making tomato soup from canned tomatoes is quick, easy, and still full of flavor.
• Roasted Variation: For deeper flavor, try a roasted tomato soup for canning simply roast halved tomatoes with garlic and onions before simmering.
• Tomato Basil Twist: Many home cooks love making a canning tomato basil soup recipe for a slightly sweet, herby flavor. Just add more basil at the end before canning.
• Campbell’s Copycat: Craving the classic? Try a copycat Campbell’s tomato soup recipe for canning by adding a touch of cream when reheating.
• Pressure vs. Water Bath: While water bath canning tomato soup is possible with added acidity, pressure canned tomato soup is often safer and faster.

Why You’ll Love This Home Canned Tomato Soup

• Shelf Stable: Keep jars in your pantry for up to a year.
• Customizable: Add carrots, peppers, or even turn it into a tomato vegetable soup for canning.
• Healthy & Fresh: Unlike canned condensed soups, you know exactly what goes into your jars.
• Versatile: Enjoy it plain, add grilled cheese, or use it as a base for pasta sauces.

For more comforting soup ideas, check out our creamy potato soup recipe.

FAQs About Canning Tomato Soup

1. Can I can tomato soup without lemon juice?
No, adding lemon juice or citric acid is essential for safe canning. It prevents bacterial growth by ensuring proper acidity.

2. Can I use milk or cream before canning?
It’s not recommended. Dairy is unsafe for canning. Instead, add cream when reheating.

3. How do I make canned tomato soup taste better?
When reheating, stir in cream, fresh herbs, or even roasted garlic. Many people enjoy making canned tomato soup better by adding grilled cheese croutons or a splash of balsamic vinegar.

4. Is this similar to Campbell’s tomato soup?
Yes, with slight tweaks, you can make a canning tomato soup like Campbell’s by blending smoother and adding sugar to taste.

Final Thoughts

This best tomato soup recipe for canning is an excellent way to preserve your harvest or make use of pantry staples like canned tomatoes. Whether you go with canning homemade tomato basil soup or a simple easy canned tomato soup recipe, you’ll end up with jars of warmth and comfort ready for any season.

Homemade tomato soup canned tomatoes are a game-changer in the kitchen, offering both convenience and unbeatable flavor. Once you try this recipe, you’ll never go back to store-bought!

Looking for more canning inspiration? Don’t miss our website Fat Recipe for other recipes .

The post Tomato Soup Recipe for Canning | Easy Homemade Tomato Soup appeared first on fatrecipe.com.

When it comes to iconic brunch cocktails, the Bloody Mary has always held a special place. But if you’re looking for a drink with a little more character and a touch of Irish spirit, the Bloody Molly is here to steal the show. This bold and flavorful cocktail swaps out traditional spices for a hearty splash of Guinness stout, giving the drink a rich, malty depth that pairs beautifully with tomato juice and vodka. Whether you’re hosting a brunch, celebrating St. Patrick’s Day, or just looking to try something adventurous, the Bloody Molly is a conversation starter in a glass.

In this article, we’ll walk you through how to make the perfect Bloody Molly at home, the ingredients you’ll need, the nutritional breakdown, plus some fun variations and serving tips.

Bloody Molly Recipe | Irish Twist on the Classic Bloody Mary

Recipe by Emma CooperCourse: Uncategorized

Servings

1

servings

Prep time

5

minutes

Cooking timeminutes

Calories

210

kcal

Ingredients

• 2 oz vodka

• 4 oz tomato juice

• 2 oz Guinness stout (chilled)

• 1 tsp lemon juice (freshly squeezed)

• Pinch of black pepper

• Pinch of celery salt

• Ice cubes

• 2–3 dashes hot sauce (like Tabasco)

• 2–3 dashes Worcestershire sauce

Directions

• Fill a tall glass with ice cubes.
• Pour in the vodka and tomato juice.
• Add lemon juice, hot sauce, Worcestershire sauce, black pepper, and celery salt. Stir gently.
• Slowly top with Guinness stout to create a layered effect.
• Garnish with celery, lemon wedge, or even a slice of crispy bacon.
• Serve immediately and enjoy responsibly!

Nutrition Information (Per Serving)

• Calories: ~210 kcal
• Carbohydrates: 14g
• Protein: 2g
• Fat: 0g
• Fiber: 1g
• Sugars: 7g
• Sodium: ~650mg

Note: Nutrition values may vary depending on the brand of ingredients used.

Why is it Called a Bloody Molly?

The Bloody Molly is essentially an Irish cousin of the Bloody Mary. The addition of Guinness stout gives the drink a darker hue, a creamy head, and a malty richness that balances out the acidity of tomato juice. The name “Molly” pays homage to Irish roots, often linked to the famous Irish folk song Molly Malone.

Variations of the Bloody Molly

Want to put your own spin on the drink? Try these fun twists:

• Spicy Bloody Molly → Add extra hot sauce or muddle fresh jalapeños.
• Bloody Molly Beer Cocktail → Use only Guinness and tomato juice, skipping the vodka for a lighter version.
• Bloody Molly with Whiskey → Swap vodka for Irish whiskey for a bolder, smoky profile.
• Vegetarian Bloody Molly → Ensure you’re using vegetarian Worcestershire sauce.

Best Occasions to Serve a Bloody Molly

This drink isn’t just for brunch. Here are a few occasions where it shines:

• St. Patrick’s Day celebrations 🍀
• Weekend brunch with friends
• Football game watch parties
• Pub-themed nights at home
• As a hangover cure (the “hair of the dog” approach!)

Tips for the Perfect Bloody Molly

• Chill everything: Guinness tastes best when cold, and it keeps the cocktail refreshing.
• Use fresh lemon juice: Bottled lemon juice just doesn’t have the same brightness.
• Get creative with garnishes: Bacon, shrimp skewers, or even mini sliders make this drink a full brunch experience.
• Adjust spice to taste: Some people like a milder drink, while others want fiery heat.

Frequently Asked Questions (FAQs)

Q: Can I make a pitcher of Bloody Molly for a party?
Yes! Simply multiply the recipe by the number of servings you need and mix everything except Guinness. Pour Guinness into each glass right before serving to keep the fizz.

Q: What’s the difference between a Bloody Molly and a Bloody Mary?
The main difference is the Guinness stout. While a Bloody Mary is made with vodka and tomato juice, the Molly adds that Irish stout for extra depth.

Q: Can I make a non-alcoholic Molly?
Absolutely! Swap vodka for club soda and Guinness for a non-alcoholic stout. You’ll still get the flavor without the alcohol.

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Fatrecipe.com

Similar Website

https://mollybaz.com

The post Bloody Molly Recipe | Irish Twist on the Classic Bloody Mary appeared first on fatrecipe.com.