Freezer Herbed Tomato Soup

This is a recipe from the “Fix & Freeze Cookbook" that I have made for a number of years as something a little different to use garden tomatoes.  I have modified the recipe over that time to suit our tastes – I am giving my version here, multiplied to make it worth my while.  We usually have our own tomatoes and fresh basil and thyme, so it’s fairly inexpensive to make.  I have one of those stick blenders, which makes it fairly easy to puree; I don’t do ours really smooth.  If you don’t have the blender stick, puree in your blender or food processor in smaller batches.
You can also can this if you don’t want to spare freezer room.  I included those directions at the bottom.
This recipe brings back that taste of summer any time of the year.             
                        Freezer Herbed Tomato Soup
  1          pound  onions -- thinly sliced
     1/4   cup  olive oil
  6          pounds  tomatoes -- peeled and quartered
              Water, Add to Tomatoes to Make 13 Cups for 6 # Fruit
  2          cans  tomato paste -- (6 oz)
     1/4   cup  fresh basil -- snipped
  1          teaspoon  thyme -- crushed leaf type
  2          tablespoons  Chicken Base -- or bouillon granules
  1          teaspoon  Sugar -- or Splenda
  1          teaspoon  salt
     1/2   teaspoon  hot pepper sauce
Cook onion in hot oil until tender.  Stir in all ingredients.  Bring to boil, reduce heat, cover and simmer 40 minutes.  Puree mixture with blender stick.  Cool, pour into freezer containers or quart freezer bags (laid flat on a tray until frozen) and freeze.  2 cups makes a meal for 2.
To serve, thaw, cover and cook until heated through.  If still frozen, cook as directed over medium heat for 20-25 minutes, stirring occasionally.
12 Servings or "6 Pint Jars"
Per Serving: 116 Calories; 5g Fat (37.4% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 375mg Sodium.  Exchanges: 0 Grain(Starch); 3 Vegetable; 1 Fat; 0 Other Carbohydrates.
If desired, simmer only 3-5 minutes. Puree mixture with a blender stick.   Can in pint jars for 25 minutes in a pressure canner at 10 pounds pressure


  1. Thank you for this recipe; it's so nice to have a recipe that can either be canned or frozen. Please, was wondering how thick the soup is (in the past have used canned tomato soup when making spaghetti sauce) and also, would like to ask what the processing time would be for quart jars. Thank you for your time, Gracie

    1. This soup is like the boxed tomato soups or the one they sell at Panera restaurants...nothing like Campbell s canned.
      I would think it would cook down for spaghetti sauce. You may want to try half a recipe to see how you like it.
      The canning recipe that is similar is in the Ball Blue Book...they don't give times for quarts, only pints.

    2. Thank You Sue for your response. This recipe is so versatile, I am seriously considering making it (when our tomatoes finally ripen). Though thinner than Campbell's concentrate, I believe it would be a fine base for spaghetti sauce. Cheers, Gracie


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