I recently shared in a video all of my favorite things to can with tomatoes. In that video, I told you one of them was tomato soup – and that you should go watch my video on it. Well, it turns out I never filmed a video on it. So today I’m making up for it – we’re going to do another round because I love it so much ♥ This is a pressure canning video, and the jars I’m using are from Le Parfait. Here’s some links to them: 250ML: 500ML: 750ML: 1L: ————— 👕 Shop Our Merch: 🌻 HOSS Garden Tools & Seeds: (Promo Code SHOP1870 for free seeds!) 🌱MIGardener: (Promo Code 1870 for 10% off!) 🌺 GREENSTALK Vertical Planter: (Promo Code SHOP1870 for $10 off!) 🥫 FORJARS Canning Lids: (Promo Code SHOP1870 to get 10% off) 🍃 HARVEST Right Freeze Dryers: 🛒 AMAZON Our Favorite Products: ————— Mailing Address: That 1870’s Homestead PO Box 179 Newport, MI 48166 ————— ✅ Connect with Us 🐐 Facebook: Instagram: Pinterest: EMAIL: [email protected] ————— Please note that some of the links above are affiliate links – at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel ————— .
Can we please get the recipe?
Can this recipe be water bathed? Thanks so much!
Rachel, have you ever done a V-8 type juice/sauce. I would love to see a video of it. Hint hint
Yummy! That looks really good!
Loads of flavour and nutrients in the seeds and skins. Some find the seeds bitter but you're flavouring the soup so that's not an issue. If your blender gets rid of them (and if it doesn't, and doesn't bother you) just skip that tedious little step.
have you tried the soup yet?
Made my soup today it used the final tomatoes
8 quarts is all I got next year I will make more it’s so good!!!
Sounds like V8* soup, if there was such a thing.
I have an idea for you about tomato overflow liquid. It's what I do, mostly for a pasta sauce base. So the pans of frozen tomatoes, but just the tomatoes, in for 30 or whatever mins to start liquifying. Prep a 3rd (maybe also 4th) tray of onions, carrots/etc., celery, paprika/seasoning peppers, etc. one to two pans depending on depth, and condition of the veggies.
My carrots are always grated and frozen, so I'm just tossing those from frozen under onions. Which may also be frozen, depending on how curing went. Celery, also frozen… The theme I have is always freezer emptying. Ladle/scoop as much of that tomato liquid into the onion tray/s. Do that at least twice (I like one roasting cycle after pulling off the skins), unless it's all paste tomatoes.
Especially if pans are ahem, overloaded. Can flip large tomatoes, after a good liquid lowering, to get more of that roasted effect. While the tomato pans are cooling, pop the onion, carrot pan/s in to roast. Result, overstuff pans don't end in oven cleanup on an already busy day. (Can you tell I tend to not grow that many paste tomatoes?) I'm actually trying your new to you recipe right now because I have no space for all these recent tomatoes.
When you write that 'canning and what to make with canning' cookbook, I'm in! Don't forget a junk food spinach pie made with canned Malabar spinach. The files on my laptop are less than portable (erm, massive gaming laptop), and not the most inspiring without pictures. 🙂 My recipe journals look crazy with edited recipes too. Hard to puzzle out what on earth I wrote when it's all a distant memory! I get them sorted out on new blank pages very slowly. lol
Suggestion: Invest in some Hotel Pans for roasting.
I messaged up and didn't get all the air out of my spaghetti can I redo the sauce. It has been three days since help?
Love this video! I’m going to try it! Thank you for sharing your knowledge!
I'm going to add a roasted red bell pepper and see how it tastes…fingers crossed!
Thanks for the liquid aminos idea. I love it as a salad dressing with good EVOO. I’m always looking for other ways to use it.
I forgot to add citric acid to my soup before canning. Will it be safe to eat?
I wanted to rematch this video cause I am making this today. Excited to taste it. Thanks Rachel 🇨🇦🌷
Love it, thank you for sharing 💕🙏
I had to stop in again and tell you that we opened the first pint of roasted tomato soup for lunch and my husband can not stop commenting on how “restaurant quality” it is! And did I keep the recipe so I can make it again? Ha! have to agree, it is the best tomato soup I have ever had. The only thing that wasn’t grown here was the celery and that makes it all the more special. I also wanted to thank you for including the info on your pans flowing over! I avoided that by using a turkey baster and siphoning it into a bowl. If not for your warning I wouldn’t have noticed until the steam started billowing out of the oven! 😮I didn’t add sugar or stock so it stayed nice and thick.
Turkey baster could be your friend
Red sweet peppers could also be a wonderful addition. It looks divine! Soup (of all kinds) is my absolute favorite food, all year long.
I am making this tomorrow! Rachael this is exactly what I am have been trying to get done! ty so much!!! 🎃🌻🌼
I just found your channel! Im making your tomato soup today. Are you in Michigan? I live in Howell 🙂
Sounds amazing, I really want to make this.
Great job, The soup sounds amazing.
SO GOOD! Thanks!
Wanting to make
Some soup as well! Looks amazing! ❤ that recipe binder is just what I have been looking for! Where did you find it?! Thanks
I’m going to make this tomorrow with the last of my tomatoes and other things in my garden. I do have a couple of questions. Do you use the juice from the roasted vegetables or just the solids? What temperature do you use to roast them? I have canned up more than I usually do this year since the price of food in the PNW is very expensive. Thank you for sharing all of your delicious recipes!
I roasted some of my fresh picked butternut squash and added to my tomato soup. I freeze a good portion of my tomatoes too….. so versatile.
I am a recent follower so I have lots of unwatched videos! Watching your YouTube Chanel on my tv is sooo much better than whatever daytime tv shows they have these days. I love your Chanel!
When making a similar recipe with the frozen tomatoes in the oven l leave the skins and cores in and the disappear when you blend all.
Really looks delicious. Could I ask with the adorable jars, how do you tell if they have a seal? I'd love to use some like that, they are pretty and functional.
I do the beginning part of this process and my wife does the final cooking and seasoning, etc. The last batch, she asked me to try and get as many seeds out as possible before I roasted them. Boy, was that a task! Does anyone else try and separate out as many seeds as possible??
The tomato soup looks delicious 😋. I would like to add that to my pantry shelves next year. I canned lots of tomatoes this year but I never thought about tomato soup. 😊