The Top 3 Canned Soups | Homemade and Shelf Stable

Yes, sometimes reaching for that red and white can in a pinch is the best idea ever. I get it, it’s a weeknight, everything and everyone is waiting on you to cook dinner, and you need a shortcut to a homemade masterpiece like right meow. We’ve relied on this hack for generations. But what if there was an even better way to cook a shortcut dish? Let’s dig in and see how easy making the top canned soups can be at home. And yes, you could turn this into a Sunday afternoon project and can them yourself for a shelf-stable option that is 100% homemade.

The Top Three Canned Soup Favorites

Since its release in 1869, canned tomato soup has been in homes and served to waiting families on cold days, days with a cold, and beside countless stacks of grilled cheese. In 1935, the soup company released its iconic chicken noodle and cream of mushroom condensed soups, and we have been opening those cans ever since.

Why Make Your Own

The way we eat is and has been killing us slowly since we let corporations decide what is healthy enough to feed our families. The arguments are everywhere, we all have our opinions about it too, but none of that makes what we eat actually healthier. But you can. When you know what goes into your food, you are in control. You can even take it a step further and grow what goes into your food, and then you know what went into that, too. It’s an ultimate win that is good for you and those you cook for.

Tomato Soup

Ingredients

• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 28 to 30 ounces crushed tomatoes or 3 lbs fresh tomatoes, peeled
• 2 cups chicken or vegetable broth
• 1 tsp sugar
• Salt and pepper to taste
• ½ cup heavy cream (optional for creamier texture)

Instructions

1. In a large pot, melt butter and sauté onion and garlic until soft.
2. Add tomatoes, broth, sugar, salt, and pepper. Simmer 20 minutes.
3. Blend with an immersion blender until smooth. Stir in cream if desired.
4. Serve hot or prepare for canning.

Cream of Mushroom

Ingredients

• 3 tbsp butter
• 1 lb mushrooms, finely chopped
• 1 medium onion, diced
• 3 tbsp flour
• 4 cups chicken or vegetable broth
• 1 cup milk or cream
• Salt, pepper, and thyme to taste

Instructions

1. Melt butter in a pot, add mushrooms and onion, cook until tender.
2. Stir in flour to make a roux. Cook 1–2 minutes.
3. Slowly whisk in broth, then milk. Simmer until thickened.
4. Season with salt, pepper, and thyme. Blend if you prefer a smoother texture.

Chicken Noodle

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• Salt, pepper, and parsley to taste

Instructions

1. Heat oil in a large pot, sauté onion, carrots, celery, and garlic until softened.
2. Add broth and bring to a boil.
3. Stir in chicken and noodles, simmer until noodles are tender (8–10 minutes).
4. Season with salt, pepper, and parsley.

Canning Homemade Soup

Canned soup made at home makes a homemade, shelf-stable project that’s ready for busy nights.

Basic Steps

• Sterilize jars: Wash and heat mason jars and lids.
• Fill jars: Ladle hot soup into jars, leaving 1 inch of headspace.
• Seal: Wipe rims, apply lids and bands.
• Pressure canning: Process in a pressure canner (not a water bath) at 10–11 pounds pressure.
  • Quart jars: 60–75 minutes, depending on soup type.
  • Pint jars: 45–60 minutes.
• Cool and store: Let jars cool, check seals, and store in a cool, dark pantry.

Shelf Life Properly canned soups last 12–18 months. Always check seals before opening.

Tools Needed

• Pressure canner
• Mason jars with lids and bands
• Jar lifter and funnel
• Clean towels and labels

Cool Story, but How Does This Save Time and Money

Short answer: it doesn’t. Not the first time you make it, and not on the first batch if you are canning it. But with a little effort and hitting up yard sales, you can find all the tools of the trade and consider it well-invested grocery money. It becomes a hobby and a passion. Many times, changing how we eat at home comes from facing extremes such as a health diagnosis or dramatic financial shift. It’s ok to learn a new trick of the old ways during these times. Then you will stand and bask at the goods in your pantry that you made. Made for your family. Made for the nights you don’t have much time to cook and made with love. It is great knowledge to have in your back pocket and so much better for you than canned soup with chemicals from corporations that are not worried about what your family is eating as their first priority. Roll up your sleeves, you got this.