Tomato and Leek Soup – Home Canning Recipe

This is the best tomato soup recipe I have ever made! It tastes so fresh and flavourful. Best of all it’s suitable for hot water bath canning so it doesn’t take up any space in my freezer.

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Ingredients

• 9 Tins Chopped Tomatoes £3.15
• 4 Small Leeks £1.19
• 125 ml Cider Vinegar 15p
• 2 Tablespoons Lemon Juice 10p
• 2 Tablespoons Sugar 10p
• Salt
• Pepper

Total Cost = £4.69

Makes 12 servings = 39p per serving

_{Food purchased at Aldi. Prices correct as of 06/02/2024.}

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How to Make Tomato and Leek Soup

Give the leeks a thorough wash to remove any soil. Slice the leeks and spread them on a roasting tray.  Drizzle with a little oil and pop them in the oven at about gas mark 4 for about 20 minutes.  They should be tender and just barely starting to brown.

While the leeks are roasting add the vinegar and lemon juice to a large pan.  Heat it up as you add the tins of tomatoes. Add the leeks when they come out of the oven.

Bring the soup to a boil and simmer for about 20 minutes.

Blend the soup until there aren’t any lumps. I like to use a stick blender to save on mess but a stand blender will do the job just fine too.

Season to taste with salt and pepper.

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Hot Water Bath Canning Tomato and Leek Soup

Ladle the soup into clean jars and screw the lids on until finger tight. Leave about half an inch of head space at the top of the jar.

Process the soup jars in a hot water bath canner for 35 minutes at 100 degrees Celsius.

If you don’t have a hot water bath canner you can use a large pan. Make sure that your pan is big enough to hold your jars and cover them completely plus about an inch of water. Fill your pan with hot water and place your jars inside, fully submerged in the water. Bring it to the boil and set a timer for 35 minutes. Keep the water boiling away until the timer goes off. Turn off the heat and leave your cans to cool in the water.

I’ve usually got another batch of jars waiting to can so I remove my jars with a set of jar lifters. If you are removing hot jars set them on a tea towel to cool instead of placing them directly onto your kitchen worktop. The sudden change in temperature can cause the jars to shatter.

You don’t need to sterilise your jars, just make sure they are sparkly clean.

You don’t need to buy expensive mason jars for water bath canning. I reuse old pickle jars for my batches of tomato soup. But do take some time to check your jars over, make sure they are not cracked or chipped in any way.

You could freeze this soup if you prefer. Get it out of the freezer that day before and defrost in the fridge overnight. You can also defrost in the microwave if you wish.

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I do hope this Tomato and Leek Soup recipe has inspired you to have a go at making your own homemade soups to keep you toasty warm this winter.

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