These little tomatoes have great flavor and work wonderfully for making homemade tomato soup. Probably the most commonly known “paste” tomato is the Roma tomato. This is important because you cannot use thickeners in homemade canned tomato soup.
This means there will be more tomato and less juice, and the soup will thicken up faster.
These are tomatoes that have thicker, meatier walls and contain less water. The best tomatoes to use are “paste” tomatoes. Alternatively, use a food mill to puree the tomatoes and get rid of the skins. If you have a blender that doesn’t sufficiently chop up tomato skins, you might want to strain the soup before seasoning and reducing it. There were only a few small tomato bits left after blending so I didn’t bother straining my soup. I used a high-powered blender to puree our cooked tomatoes and onion. Once you have a good recipe, made for putting in jars, the process is pretty straightforward: Sticking to this advised ratio, I added most of my flavorings for this soup in the way of dried herbs and spices. If you add too many vegetables, you dilute the natural acid from the tomatoes, and your soup is no longer able to be canned. When canning tomatoes, The National Center for Home Food Preservation advises that you use no more than 3 cups of vegetables for every 22 lbs of tomatoes. But you also don’t want that acid level to affect the soup. When you can tomato soup, you have to make sure the acid level is high enough that it will be shelf-stable. The other thing about making it for canning is that you need to use an acid. Neither of these can be safely canned, even with a pressure canner. The tricky thing about making canned tomato soup is that many recipes use ingredients like flour as a thickener or cream for added texture and flavor. This time, it needed to be canning-friendly. So, I set out to find another tomato soup recipe that my husband would love. Unfortunately, making a homemade canned tomato soup is a bit more complicated than throwing any tasty recipe in jars and sending them through the canner. When I shared my husband’s favorite homemade tomato soup recipe a while back, many of you asked if it could be canned. Sabrina lives with her family in sunny California.This homemade canned tomato soup recipe is for those who love my previous tomato soup recipe but also wanted a recipe they can preserve. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. And if you have a recipe that calls for a can of condensed cream of celery soup, use this recipe directly. I’ll also be posting a lot of recipes that use these pantry ingredients this fall. Best Homemade Enchilada Sauce (Top 10 Ways to Use It!).This recipe is so easy to make it will shock you how quick it is and how much more you want to make those recipes again now that you have a natural swap you can make! Plus, it FREEZES!
Hopefully you find this resource is helpful for you, keeping you away from a lot of the pre-packaged products. We’re already amassing a pretty good number of recipes for you to keep in your back pocket.
Done in 20 minutes, perfect for all your condensed soup recipes and freezes great!Ĭream of Celery Soup is the third post in a new series I’m referring to as the Kitchen Pantry series here on the blog. Cream of Celery Soup is so easy to make using up your leftover celery.