When heated up it turned into a thick and creamy soup. If you aren’t feeling up to all the work (it’s easy, but time consuming), go ahead and make this fresh tomato soup recipe. Making and canning your own tomato soup using a pressure canner is also quite easy. Just scroll down this page to see how to do it, in easy steps and completely illustrated. Otherwise chop all the tomatoes and add basil (if using), stir well, and cover. This tomato soup is deceptively simple. The kind where you empty the contents of the can in a pot. Then you use the empty can and fill it with milk. If you are worried about the calories or fat, substitute whole milk or evaporated milk, but the flavor will not be the same. https://www.food.com/recipe/moms-best-tomato-soup-canning-recipe-44058 And imagine how much better it will taste in the winter, with the flavor of home grown tomatoes! The addition of heavy cream is optional, but it adds a richness to the soup. However, not all tomato soup is the same. ***** Scoop out about 2 cups of the tomatoes into the colander and, using the back of a large slotted spoon (works best), press down on the tomatoes so that the juice runs down through the colander into the bowl below. My first exposure to tomato soup was the canned variety. The flavors are fresh and well-defined. Cook on medium until the tomatoes are tender (about an hour). I like it with the basil, but you can also make plain tomato soup, too. Rich and creamy tomato soup made by Campbell Soup Company. Of course you can save your tomatoes for later in the year by canning them – just head over to our ever-popular post on How to Can Tomatoes (Without a Canner). Keep doing thi