Horror of horrors using canned tomatoes!!!! 😂😂😂😂 you’re amazing, really!

The rice to thicken is genius!! It worked beautifully

Love the “becauses”. One mark of a true teacher.

Thank you for explaining the purpose of canning chunks of vegetables in broth. Adding vegetables in chunky form and the contents of the jar more liquid. You really are a great teacher! I really appreciate your channel. Just in time for me to make soup starters to put on my shelf. I love the beautiful red roses! 🌹

Loved the video! I really appreciate your well thought out, intelligent safety rules. The proper way to alter recipes safely is always appreciated. I love to cook and frankly it’s frustrating following these exact recipes to a tee. The books often stifle my creativity. But it’s nice to know as long as we use our brain we can make slight alterations and still follow safety guidelines. Understanding the reason for the guideline is of utmost importance.

Don't know if you will pick this up but end of season tomatoes and I am canning this today. I looked and some other recipes and they canned the blended soup. So glad I came back here. My favorite channel.

Love the measuring spoons that measure a smidgen!

Immersion blenders revolutionized soap making!! I make a lot of soap. I own two in my shop and one in my kitchen just for food.

I loved this soup and so did my friends. I bought some peel off labels about the size of a name tag and typed in the directions for making the soup when it is opened and then put the labels on my bottles. Just so I will remember! Thank you. I am going to make some more.

I can't wait to try this. Thank you so much. You are such a blessing to many of us.

When I first saw the title of this video, I thought "doesn't bisque require rice as a thickener which you shouldn't use in canning"? But, then you explained about adding it AFTER you are serving. I just LOVE the taste of fresh basil with anything tomato. lol

Oh, your Jim is a keeper, I think my husband has given me flowers once, at our wedding 52 years ago. I don't know why I kept him now. I had to come back to say, he brings me flowers out of our garden.

If I’m using my immersion blender in something that doesn’t come above the bell I tilt the pan or bowl to one side. Thank you for sharing your wonderful recipes

Nice to hear your windchimes ! 💕

A pinch, a dash and a smidgen measuring spoons .... what??? Holy Cow, who knew? Every time I watch your video I’ve learned to have Amazon up at the same time so I can order the new gadgets I see you use 😍. Luckily I do have an immersion blender. Blessings to you and Jim, I LOVE your videos!!!

You are one of the most beautiful and educated woman on the KZfaq🌹. The knowledge that you share with us is beyond believe. I enjoy your recipes and follow every step you show. Thank you so very much to you and your husband !!! God bless and may the angels 👼 always follow you🌹🌹🌹🌹

Another Rose Red video! I love this recipe! I also love my immersion blender. I use it instead of a blender. When I want a smoothie, I put everything in a quart mason jar & use the immersion blender.

Love watching you. Your shows are great and I am anxious to try so many of your recipes! I have a science background also and I really appreciate your approach, the care that you take with your presentation, and your attention to detail. Most of all, thank you for your fact based explanations and focus on the safety of the finished product. Cheers, Song

Pam-- I found something out on thickening-- Try using a few tablespoons of Instant Potatoes! Or-- in a pinch Potato Starch using a slurry. I was watching Jacque Pepin and he highly recommends adding a potato based product vs. flour, cornstarch or arrowroot because of the texture. He also taught you can add diced fresh basil to the soup when you cook it. So using best practices: add basil when you put it on the stove. Then add your cream or half/half and then garnish at the end and you have Tomato Basil.

Thanks for sharing Pam & Jim 9-27-2022👍🏽👍🏽😊

Hint: keep your immersion blender against the bottom of pan so you don’t spray it on yourself. You did great and it looks yummy!

This recipe looks AMAZING. I love my immersion blender! You can make mayo in a pint-and-a-half jar with it, keeps for about a week. So GOOD! You may want to blend your product thoroughly before adding any cream. Tomorrow, I'm using mine to make curried ginger carrot soup from my canned carrots. Practice makes perfect!

So pretty. It looks delicious.

Great video! Thanks for showing the preparation once the cans are open, this was wonderfully thorough. I'm a huge fan of immersion blenders, I'm sure they'll grow on you too! Definitely blend at high speed (it's fine to start on low if you like). When lifting the unit out of liquids, don't keep it running or you'll have food all over the kitchen. I sometimes like to start out by "pulsing" i.e. lift and target chunky areas with the blender head, then blend everything on high speed to homogenize. Because of the way the blade guards are, sometimes food doesn't cycle through as easily, which is when I like to tilt it as you did in the video to really get a cyclone going. Brands I'd recommend are Breville (comes with a very useful set of attachments that really extend the use of the machine) and Vitamix.

Now that you have an immersion blender and you like basil, try this recipe (you can’t can it because of the zucchini, but it’s unbelievably delish!). 2 lbs fresh zucchini cut into crosswise slices 3/4 cup chopped onions 2 garlic cloves finely chopped 1 tsp salt 1/4 cup olive oil (I use less to reduce calories) 3 cups water 1/4 cup tightly packed basil leaves Cook onion and garlic in 3-4 quart pot over medium heat (approx 5 minutes). Add zucchini and 1tsp salt. Cook another 5 minutes, stirring occasionally. Add 3 cups water and cook partially covered for 15 minutes. Use immersion blender to smooth out zucchini. Add basil and immersion blend until smooth. Enjoy! I hope you and Jim enjoy it as much as I do!

I also use instant potato flakes to thicken sometimes...Love the video, tomato soup is my fav fall meal with a grilled cheese sandwich...

I am glad you have discovered the Immersion Blender. Soups are a snap with this tool. It's better to keep it off the bottom of the pot. This recipe sounds delicious.

I love yr. videos/rational on the safety of canning. As for the immersion blender, tip is: the full head of it needs to be immersed to perform, and then let it rip for a while for smooth. Does not compare to a blender and nowhere near for a highspeed blender, but a nice in between for shortcuts when not in full production. I use mine when using spent stock veggies to blend in a gravy for no waste, but for a bisque, cream of “?”, I use my vitamix (reg. Blender before I could afford one”). Hope this helps. And DEF trying this recipe. Tx.

Your Jim is a sweetheart and obviously adores you. I have canned tomato basil soup this summer and am going to try this recipe. A trick I use with the immersion blender is hold it slightly at an angle in the pan.

I love the Fall sky too. The sun has such a color.

You both are amazing 🙏🙏👍 thank you. Making this tomorrow after work!

Hi, I have 2 hints for this recipe. 1- You might want to try potato starch as a thickener, with anything tomato;it will add to the silky consistency you want. 2- After blending, I use a Julia Child technique: I strain it. Any lumps I throw into the soup collection bag in the freezer. I love your lessons! Thank you!

Love my immersion blender. So easy to clean up. I've had mine for 32 years, and it still works.

You are going to have so much fun with your immersion blender...I must use mine at least four times a week. Your soup looks beautiful! Tomato soup is one of those things I always keep on hand but normally I can tomato-basil. I'll give your recipe a try, thank you!

wonderful video. i am going to try this. I have a bunch of big cans of tomatoes i wanted to use for something...now i know what i will make.

15:45 - You answered my question! So if without taking a PH test to KNOW the acidity, just be safe and pressure can rather than water bath. SPOT ON!!!

My favorite... I can't wait to try this one...

Take another sheet of plywood, cut in half and hinge to side partition to make doors for windy days for your canning station. Use a 2way hinge

Thanks so much for this video and the great detailed explanations behind some of the canning rules! I love Science!

Thank you for the recipe, tomato bisque soup will be a great addition to our pantry. I don't know if it's the music, knowing that I'll be watching one of your excellent videos, or a combination of the two but I absolutely love hearing your theme music!

I made a batch of this and it came out great. I have another use for it, straight from the jar. We were making rice the other night and my son suggested we try this in the rice. So I added it in with the rice as it cooked in the rice cooker. It was awesome! (I strained out the liquid so I could measure it with the water needed for the rice and then added the solids in there, too. So the rice would be too liquidy.) I live in Canada and in my city, I can't get Rotel anywhere so I'm thinking of making this as my version of Rotel. Two birds with one stone!

WoW, love your tomato bisque soup recipe!!!! I can hardly wait to try your recipe for myself. Thank you for sharing!!!

I love tomato bisque soup. I laughed at your comment about using canned tomatoes! When I was growing up my mother would can a minimum of 365 quarts of tomato juice each year. My brother would drink a quart a day for his acne! Her juice with thinner because she would run it through the colander with the wooden paddle until there was no more juice dripping out. Then the peelings and seeds were thrown away. It was delicious. I have not been able to do a lot of canning the last few years because of some back issues. I have tried store bought tomato juice but it was so thick that I didn't like it. My brother told me to get a brand that I liked and thin it down a little with water and see if I liked it. I did and it was very good. I decided that was how I was going to do my juice. It saved me a lot of time, money and stress on my back. I buy two jars of tomato juice that I like (I think they are 2.5 liters), pour them in my pan and then fill each bottle about 3/4 full of water and add that. I bring it to a boil, put it in my jars with a little salt and lemon juice, put it in my bottles and process it. Out of those 2 bottles that cost $4.40 I get 16 pints of delicious juice that cost me $.27/pint. The last time I bought tomatoes for juice they were $25 a box. I thought you were pretty smart to use store-bought canned tomatoes!

Im pressure canning tomatoe soup too lol. Love the video. Thanks for sharing.

Just always love everything you do/create! Thanks Pam and Jim!!

In my house, the immersion blender is known as the boat motor...lol. After making messes, I learned that a fairly deep and narrow container makes fewer splashes. With mine, I can make mayo in a quart jar--making a bit less than a pint. It is a very fun and useful tool. Enjoy And the soup looks delicious.

I found your video's a couple months ago and just love them all. I have canned veggies for yrs but never all the different things you show. I also love the dehydrating and now freeze dried videos. I have dehydrated lots of things and wish I could afford the freeze dryer. Have a blessed day

Lovely thanks Pam

I have the same little measuring spoon set. Hahah. Love it!

This was a fantastic recipe!! I had to do mine a hot pack complete without cream prior to canning in my electric Presto. They advise all soup be complete before canning. The time in this manner is 75 minutes. I’m waiting for canner to finish and I just added more to left overs for supper. Watch the immersion blender🤣 Don’t lift it too high-Poof! 🤣🤣 I have one and it’s happened as it likes to suck tight to the bottom. My Oster blender I have had for years and I never used it much and the programs. Lol! The lid flew off as it does not lock and I hit the Go button🤣🤣. But I will say it’s so powerful I have to wear ear protection. It really pulverizes! Today I used the Ninja and the immersion and I guess it’s smooth enough. For tomatoes this year I’ve gotten lazy and frugal. We have tannins in our water so I use bottled for cooking and it makes things difficult. So I don’t bother taking skins off the tomatoes. Nope! Just clean, core and slice in quarters. Seen others just throw them in the Nesco Roaster and cook down to wherever you want. The skins help thicken sauces, etc. Makes things So much easier. There is no way I could video canning in my kitchen🤣🤣🤣. It would be hilarious as it is close to a circus act because of limitations. Thanks again as I now have soup in the pantry without all the salt and MSG Not to mention flavor!! Just can’t get that in store bought. I make most of my soups, but when you want simple this is the bomb! I didn’t have basil handy, but I think bacon crumbles would be terrific and a grill cheese. I didn’t have Smokey paprika either. Your brand may taste better than what I bought at Walmart. We may have used too much, but I thought it was a weird taste. Cheers!

I used this recipe. Just opened a jar and prepared it as directed. It is out of this world delicious! Checking now to see what I need to make another batch. The family will want to eat more than I currently have. Thank you so much Pam!😊

Hi Pam, I've really been enjoying your recipes and how thorough you are with instructions and especially how you adhere to USDA recommendations for canning. I wondered if you've ever heard of "clear jel" for thickening your products to be canned? It has been approved by the USDA and I believe is actually the only thickener which has been approved. I buy it from an Amish store in Lancaster, PA, but it is available at most bulk stores and I believe King Arthur Flour also carries it. In addition, it is also sold in an "instant" form which doesn't even need to be heated to thicken recipes and is so handy to use to thicken dressings or to thicken fresh mashed berries for a quick sauce. Thank you for the videos. I look forward to seeing more.

I would love to try this one as one of your powdered soups. My new dehydrator arrives Monday. I will have to try to figure out what the wet measurements will equate to dry powdered measurements. Then how much broth to add to reconstitute it. Cream added afterward, of course! I have made and used powdered tomatoes before and loved having it on hand!

I love tomato bisque soup. Can't wait to try this. I enjoy using my immersion blender in lots of soups, etc. Thanks for this recipe!

And, as always... enjoy... Excellent choice of recipes, Pam. I use his all the time and they never fail to please. ~ Lisa

Pam, you always inspire me!!! Every time I watch one of your videos, I can’t *wait* to try your recipes. And I know that safe canning practices are a priority with you so that helps me can with confidence!

My wife's fav. Thanks for the video. God Bless, stay safe

I would make this recipe exactly as it is except that in addition to sour cream I would also add some Parmesan but go easy on the basil.

I have not had any success in finding a vacuum jar sealer. I have a foodsaver many years old which did not come with a vacuum jar sealer. We also live in Colorado and are delighted to have your lovely recipes at our disposal. Lynne & Steve

Thank you so much for the recipe!! I have been over run with tomatoes in my garden this year & have canned bunches of this!! It's so good to eat & I have been using bread to thicken it up & then blending it....I'm thinking I am going to have to get an immersion blender too!

Both you and Homested Heart are my favorite channels.

That was so easy with hardly any prep to speak of and you're rewarded with a very yummy dish! Tfs! Please stay safe and sending hugs to you both 💜 ☃️Merry Christmas☃️

I just prepared my first jar of this soup that I canned according to your video! Oh my, 'yummy' is not enough to say about it! It's Amazing!!! Thank you so much for sharing this!! I will certainly can more this year!!! Also, will you share your recipe without canning it first? Thanks again!!!

My mom ran across those measuring spoons in the grocery one time, bought and sent them to me. I thought they were cute but seems to be very useful.

Looks delicious!! Thank you

Just found your channel - I absolutely love your canning videos!

Oh yum!! I like that you used canned tomatoes! #10 cans of diced tomatoes are so inexpensive! ( I can't seem to grow very good tomatoes.) I know you are going to find so many uses for your immersion blender. Thank you for a lovely video.

I have that set of measuring spoons too! 🌹Rosie of Oz🇦🇺

You’re too funny, lol

You did great figuring it all out! Yum!

You are such a delight to watch! I was cringing a bit when seeing you use the new tool. I thought you might bring it up too far and watch it fly! Ha. I have done this!

I enjoy using clam juice or shrimp stock for mine.

Hi Pam! My mom and I LOVE watching your videos and have learned SO much! Thank you for all of the time, effort, and expense that go into them. We are so very grateful! We were really surprised to learn in this video that dairy should not be canned and, furthermore, that soups and things should not be canned with their thickeners. My mom is curious to ask you if you can speak to canned gravy. She has had this commercially prepared but was curious to the how’s or the why nots behind pressure canning it at home. Any thoughts or good science you can possibly share on this? Lots of love in the meantime!

Enjoy watching.. thank you

Looks great! Thanks so much!

Thank you, thank you, thank you!

Have left a comment already, but have to say this is the best thing I’ve canned ever! I didn’t read to add citric acid, but I did just to be sure. Probably not necessary because of long pressure time. I think it’s more for water bath canning? Thanks a Million!

I love your channel and have learned so much! I especially enjoy when you explain the science behind things. It’s confusing why some things are ok. In the all new Ball canning book on page 287 is a recipe for roasted tomato soup. Before canning it, #3 says to process in a blender. Your explanation about needing chunks of food makes sense to me. I made this soup and the texture is just like a tomato biscuit I make. Why is blending this first in this recipe ok?

Instead of rice as a thicker what about using instant potato. Can't wait to make this soup 🍲❤

Thank you!

I always thought your site was called “Rose Red” because you are beautiful like a rose and you have awesome red hair 💕! Oh goodness, I love your videos, this is the second time I watched this because I have some store purchased canned tomatoes that need to be used and I’m about out of tomato soup. Sometimes I just heat the soup and eat as is or add a can of cream of mushroom (without blending). It’s all good. I have a request … could you please put your recipe ingredients in remarks? I get so engrossed in watching you I forget to write them down 😍

I call my KitchenAid immersion blender a Rocket Booster.

Please tell which paprika you used. Salinger smoked Spanish paprika comes in three types: sweet (dulce), hot (picante) and bittersweet (agridulce). Packaging looks the same. I enjoy your show. It is well structured & I always learn something new. Thank you for your time.

I'm planning on canning roasted tomato soup from the ball book. Is it scientifically safe for me to substitute grape juice for dry white wine? You're supposed to cook some of the ingredients in wine, until the wine evaporates.

I’m going to bookmark this and maybe try it over the weekend. It looks so easy with the cold pack. I got a new All American canner and have yet to use it. I’m vegetarian I’m assuming vegetable broth would be a safe substitution as long as it’s not some thickened gravy or something like that.

Love all of your videos; Your canning vids are so captivating. You had a video where you and Jim had a picnic outside, I think with some sloppy joe, maybe, and I can't find it. Can you please share that link with me? I am power watching your vids today.

If I made this in the instant pot max, would you just halve the recipe for pints? Seasonings and all?

Could I add basil before processing? I’ve got lots of basil in garden now

I have a Squeezo that deseeds and skins the tomato. But I will not have chucks, so how much tomato juice do I put into the qt jars. Is it the same equivalent? I just started watching your channel this summer. I am so impressed with it. Thank you so much for sharing your knowledge.

I’m thinking of using this recipe, cooking, blending and then freeze drying. When needed, reconstitute and add cream. What do you think? Any suggestions? Thank you!

I forgot to add my question. Have you ever tried powdered cream? In hard times we may not be able to get cream and I love it in this soup. I wondered if powdered cream would be a good substitute.

That looks amazing. Love those measuring spoons where did you find them.

Pam I’ve been watching you for years and have learned so much! I haves question for you, though I’m not sure if you’ll see this on this old post! I’ve done research that says no more than 3 cups of vegetables/fresh herbs per 22# of tomatoes, even when adding citric acid. But if I pressure can, am I ok with more than the 3 cups vegetables? I think so…I just can’t find a trusted source to confirm.

Is there a recipe somewhere. I’m going to do this. I can smell it. Lol

Wow! Just the recipe I was looking for. Thanks for developing it for us. I can't wait to try it! Enjoy your immersion blender, it's a really handy tool. Question: How do you convert the usual fresh tomato amounts into the canned for use in a recipe?

is there a reason why everything. except the cream can't be cooked and then blend before canning? then all that I would do is blend the cream in before serving

How long would you process if using vegetable broth? I always use vegetable broth with anything using only vegetables.

I am going to can some tomato bisque soup. I am thinking of doing it with just water and not adding my bouillon until I open the bottles to cook it. Will that cut my canning time down?

Thank you for this video.. Looks delish. Can you cook the onion, celery, tomatoes and chicken broth together, then blend, then can? Maybe even add the rice before canning?

Hi Pam, anothet great video and recipe. I can't use onions so I'm going to increase the celery and add a bit more tomatoes. I'm in South Florida can you tell me how long I should process for ? As always thanks for your feedback.