Homemade Canned Tomato Soup – A Simple Pantry Staple for the Every Bit Counts Challenge

Welcome back to Stone Cell Homestead! Today, we're diving into a favorite pantry staple that’s perfect for chilly days, road trips, or quick work lunches—homemade canned tomato soup. As part of the Every Bit Counts Challenge, we’re taking you step-by-step through the process of making and preserving this delicious soup with a rich, Italian twist. Whether you're a seasoned home canner or just starting your journey into food preservation, this guide is for you!

Preparing the Tomatoes
We started with a batch of 15 pounds of garden-fresh tomatoes—the base of our flavorful soup. After washing and chopping them (we skipped filming that part), they were simmered down with about 3/4 cup of chopped onion. Once softened, the mixture was blended smooth, creating the perfect base for our soup.

Flavorful Seasonings for Italian-Inspired Tomato Soup
What sets this tomato soup apart is its rich, herb-forward profile. Here's the spice blend we used for a double batch:

2 tablespoons dried oregano

2 teaspoons dried basil (sweet basil preferred, but use what you have)

2 teaspoons celery seed

1 teaspoon black pepper

1 tablespoon Redmond's Real Salt

2 bay leaves

4 teaspoons minced garlic (substitute with granulated garlic if preferred)

Optional: brown sugar (we added just a touch for balance)

This mixture is simmered until it reaches your desired soup consistency—thick, comforting, and perfectly seasoned.

Prepping for Canning

Before canning, we added 1 tablespoon of lemon juice to each sterilized pint jar to ensure safe acidity levels. You can use bottled or organic lemon juice depending on what you have on hand.

Jars were filled, leaving 1/2 inch of headspace, and carefully de-bubbled using a trusty tool (in this case, a citrus peeler—canning hacks for the win!). After wiping the rims with vinegar to ensure a clean seal, we applied lids finger-tight—not too tight to avoid buckling.

Water Bath Canning Process
The filled jars were placed into a preheated water bath canner. Once the water reached a gentle boil, the jars were processed for 40 minutes. After that, they were left to rest undisturbed for 24 hours, allowing seals to form properly.

If any jar doesn't seal, you can safely reprocess it or refrigerate and enjoy it within a week.

A Versatile, Shelf-Stable Meal
This basil-rich tomato soup is perfect for easy grab-and-go meals. Heat it up in the microwave right from the jar for a comforting work lunch or take it on road trips. It’s hearty, shelf-stable, and packed with flavor. Plus, it’s one more way to make sure every bit of your garden harvest counts.

Tips & Tools We Love
Use a headspace measuring tool and jar lifter for safe and accurate canning.

Finger-tighten lids only—this is crucial for successful sealing.

Clean rims with vinegar to prevent failed seals due to residue.

For water bath canning, use a gentle boil to avoid jostling the jars too harshly.

Join the Every Bit Counts Challenge
We're proud to participate in the #EveryBitCountsChallenge, hosted by Jessica from Three Rivers Homestead. It's a movement focused on daily preservation to stock up food throughout the month. Be sure to check out other participating creators for more ideas, from pressure canning to freeze drying and dehydrating.

Final Thoughts

Canning your own tomato soup isn’t just about saving money—it’s about gaining confidence in the kitchen, using what you grow, and creating convenient meals from scratch. We’re all learning together, and if you have a favorite soup recipe you love to can, we’d love to hear from you!Happy canning!