Creamy Heirloom Tomato Soup Recipe with Basil and Garlic

Heirloom tomato soup celebrates the bright, fresh flavors of in-season heirloom tomatoes. Canning these colorful tomatoes preserves a rainbow of hues on your pantry shelf.

This heirloom tomato soup recipe brings summer’s vibrant taste into jars you can enjoy all year. Heirloom varieties—red, yellow, orange, green, or purple—each contribute unique flavor and color to this vegetarian soup canning recipe. If you want a colorful pantry display, consider canning single-color batches so jars retain their bright tones.

Ingredients for Heirloom Tomato Soup

This recipe is adapted from a classic preserving guide and adjusted to keep heirloom colors without adding red tomato paste. The changes increase the tomato quantity and extend the cook time so you get the right texture and yield while preserving color.

Makes about 4 quarts (or 8 pints). You’ll need:

• 14–16 lbs heirloom tomatoes (about 42–48 medium tomatoes; fewer if using very large heirlooms)
• 1 sweet bell pepper (choose a color that complements your tomatoes)
• 1 medium onion (white onion keeps the color neutral)
• 2 garlic cloves, minced
• 2 Tbsp olive oil
• 1 Tbsp sugar
• 1 Tbsp salt
• 1 tsp ground black pepper
• Citric acid or bottled lemon juice (required for safe water-bath canning)

Add the citric acid or bottled lemon juice directly to each jar to ensure proper acidity for safe water-bath canning. This is helpful if tomato yields vary.

Use 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice per pint jar. For quart jars use 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice.

Notes on Mixing Tomato Colors

Mixing different-colored heirlooms creates a richer flavor but usually produces a brownish-red soup. If you want jars that show distinct yellow, orange, or green colors, process separate batches by color. Green Zebra tomatoes, for example, make a lively green soup with excellent flavor.

How to Make Heirloom Tomato Soup

1. Prepare the tomatoes: Wash, core, and quarter your heirloom tomatoes. If you prefer a very smooth soup, remove skins and seeds after cooking using a food mill or strainer.

2. Chop the vegetables: Remove stems and seeds from the bell pepper and dice it. Peel and finely chop the onion.

3. Sauté aromatics: Heat the olive oil in a large stockpot or Dutch oven. Add the onion and minced garlic and cook until the onion is translucent but not browned.

4. Simmer: Add the tomatoes, bell pepper, sugar, salt, and pepper to the pot. Bring to a boil, then lower to a simmer and cook, uncovered, for about 30 minutes so the tomatoes soften and the mixture reduces slightly.

5. Strain: Pass the mixture through a food mill or strainer to remove skins and seeds, producing a smooth, velvety soup.

6. Reduce to the right consistency: Return the strained soup to the pot and simmer another 25–40 minutes, depending on how watery your tomatoes were. Aim for a soup that pours easily from a spoon in a single stream but is not as thick as tomato sauce.

Canning Heirloom Tomato Soup

1. Prepare jars: Add the required amount of citric acid or bottled lemon juice to each jar before filling: 1/4 tsp citric acid or 1 Tbsp lemon juice for pints; 1/2 tsp citric acid or 2 Tbsp lemon juice for quarts.

2. Fill jars: Ladle hot soup into jars, leaving about 1 inch headspace.

3. Seal: Wipe jar rims, apply two-piece lids, and screw rings finger-tight.

4. Process: Place jars in a water-bath canner and process for 40 minutes at sea level (adjust for altitude—see below). After processing, remove jars carefully and let cool on a clean towel for 12–24 hours.

5. Check seals: After cooling, check lids. Any unsealed jars should be refrigerated and used promptly or reprocessed. Properly sealed jars store in a cool, dark pantry for 12–18 months. Once opened, refrigerate and use within about a week.

Altitude Adjustments for Water-Bath Canning

Adjust processing time for elevation:

• Under 1,000 feet: 40 minutes
• 1,001–3,000 feet: 45 minutes
• 3,001–6,000 feet: 50 minutes
• 6,001–8,000 feet: 55 minutes
• 8,001–10,000 feet: 60 minutes

Soup Canning Recipes

Try other canning recipes for your pantry:

• Sausage, Potato, and Kale Soup
• Taco Soup
• Carrot Soup
• Tomato Basil Soup
• Split Pea Soup
• Chicken Soup

Vegetarian Canning Recipes

Plant-forward canned recipes to try:

• Vegetarian Baked Beans
• Carrot Soup
• Chipotle Black Bean Soup
• Vegetable Broth