How to make & can the BEST TOMATO SOUP EVER! #canning #tomatosoup #easyrecipe #homestead

Today, I’m going to show you how to make and can the best tomato soup you will ever have in your life. Here is everything you’ll need. Four cups of pureeed tomatoes. Any kind of tomato will work. One chopped onion. Any kind of onion will work. I just always use what I have from our garden. Four cloves of minced garlic. Two cups of chicken broth. I’m using homemade, but of course storebot works just fine. 2 tbsp of butter. 2 tbsp of flour. 2 tsp of sugar. And 1 tsp of salt. Start by rinsing off all of those tomatoes and then cut the tops off. Cut them into a couple of hunks and throw them into a food processor and puree until smooth. And I love that my food processor has measuring cups on it so I can keep track of how much I’m doing so I know if I’m doubling, tripling, or quadrupling the recipe. Then just pour it all into a giant stock pot like that. Then repeat the process with your onions and garlic. And it helps if you throw a tomato in there so there’s some juice in there so that it purees easier and your garlic and onion doesn’t just stick to the sides. And then add that to your big stock pot as well. Then add in all your chicken broth. Now we’re going to put that on the stove top and bring it to a boil and simmer uncovered for 20 minutes while stirring every 5 minutes. Now that’s done. So we’re going to make our rue in another big pot. Throw in your butter and while it’s melting, add your flour and whisk together until it makes a paste. That’s your r. This will help thicken up the tomato soup. And now we’re going to run all that tomato mixture through a food mill right into that r to remove the seeds and skins. And make sure to whisk it in as you go so there’s no chunks of flour left in. Look at how perfect this is. And if there’s still chunks at this point, just use an immersion blender to make it completely smooth. Now we’re just going to add that salt and sugar and it’s done. And it’s time to can it. Let’s fill those jars. Wipe those rims. Add your lids and bands. And you’re ready to pressure can. This recipe must be pressure canned because it has flour and butter. But if you want to water bath can it, just thicken it up with tomato paste instead. Pints and quarts are going to pressure can at 10 lbs for 15 minutes. And that’s it. You just made the absolute best tomato soup you will ever taste in your life. I’m sorry, Campbell, but I’m telling you, this stuff is so good. Of course, the full tutorials on our YouTube channel. You got to make this. Happy homesteading. [Music]