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Zesty Tomato Soup
Yield: 4 x half-litre (US pint) jars
Course
Soup
Cuisine
American
Keyword
Tomatoes
Prep Time
1
hour
hour
Cook Time
1
hour
hour
Total Time
2
hours
hours
Servings
4
half-litre (US pint) jars
Calories
478
kcal
Ingredients
3
kg
tomatoes
(6.5 lbs. 16 cups after being peeled, chopped, and cored)
600
g
onion
(1 ⅓ lbs. After being peeled and chopped, about 3 ½ cups)
450
g
celery
(1 lb. After being chopped, about 2 ½ cups)
300
g
red bell pepper
(2 cups. Measurements done after seeding, chopping. 2 large / 10 oz)
125
g
carrot
(4.5 oz. Peeled and sliced, about 1 cup)
1
clove
garlic
cheesecloth
7
bay leaves
1
teaspoon
cloves
(whole)
¼
teaspoon
allspice
(ground)
250
g
brown sugar
(1 cup / 8 oz)
1
tablespoon
salt
½
teaspoon
ground black pepper
Metric
-
US Customary
Instructions
Prep all the ingredients from the tomatoes down to and including the garlic. Put in a large pot.
Make a spicebag with the cheesecloth, bay leaves and cloves. Add in.
Bring to a boil, then reduce to a simmer until vegetables are soft.
Fish out spice bag and discard it.
Purée mixture in a blender or food processor (or food mill.) How coarse / smooth you want the texture is up to you.
Put back in pot, add allspice, sugar, salt and pepper. Heat to a boil.
Put into jars piping hot: jar size can be either ¼ litre (½ US pint / 250 ml / 8 oz) OR ½ litre (1 US pint / 500 ml / 16 oz).
Leave 3 cm (1 inch) headspace for either size jar.
Wipe rims, apply lids, set in pressure canner.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Process time: 20 minutes either size jar.
Nutrition
Serving:
1
g
|
Calories:
478
kcal
|
Carbohydrates:
106.7
g
|
Protein:
3.4
g
|
Fat:
0.7
g
|
Saturated Fat:
0.1
g
|
Sodium:
1862
mg
|
Fiber:
7
g
|
Sugar:
71.7
g