Canned Creole Tomato Soup

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Canned Creole Tomato Soup

Canned Creole Tomato Soup

5 from 1 vote
Pressure Cook 1 hr 25 mins
Total Time 1 hr 25 mins
Course Appetizers & Starters, Main Course, Soups, Stews & Chilis
Cuisine American
Diet Vegan, Vegetarian
Servings 4 Quarts
Calories 506 kcal


  • 8 pounds tomatoes peeled, cored and chopped
  • 6 parsley sprigs
  • 4 celery stalks
  • 4 bay leaves
  • 6 garlic cloves chunked
  • ½ cup margarine
  • 2 tablespoons Creole spice
  • 4 tablespoons mixed spices tied in cheesecloth
  • 4 tablespoons brown sugar
  • ½ cup flour
  • ½ cup of water


  • Combine the first six ingredients and mixed spices in a very large stockpot and cook until all the vegetables are very soft. Remove bay leaves and spice bag.
  • Cool soup slightly, and working in batches, purée the cooked mixture in a blender.
  • To remove seeds and skins, run each blended batch through a food mill.
  • Return the purée to the stockpot and add the margarine, ½ Creole seasoning mix, and brown sugar. Taste to adjust seasonings and add the rest of the Creole seasoning if you like.
  • In a small bowl, whisk together the flour and water to make a thin paste.
  • Add the paste slowly to the stockpot contents, stirring with the whisk as you do this. Bring the soup to a boil and cook until it thickens.
  • Ladle into jars leaving 1 inch of headspace.
  • Cap and seal. Place in canner with 2 to 3 inches of hot water.
  • Pressure cook for 1 hour and 25 minutes on High pressure. Once done, allow pressure to come down naturally before opening the cooker.


Calories: 506kcalCarbohydrates: 67gProtein: 11gFat: 26gSaturated Fat: 6gSodium: 327mgPotassium: 2313mgFiber: 13gSugar: 36gVitamin A: 9772IUVitamin C: 131mgCalcium: 162mgIron: 5mg
Food Group Vegetables
Keyword Affordable, Easy
Cooking Method Canning
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