No way, not with all that butter (with a couple of tested exceptions no fats/oils allowed) and definitely not with the flour, thickeners aren't allowed either. What is the source of that recipe? There are only a couple of tomato soup recipes approved because of the fats and dairy products and thickeners so many recipes include. One is Katie C's Roasted Tomato and Garlic soup and the recipe for it is in many threads here. Otherwise it is canning tomato sauce and turning it into soup after opening the jar. There is also the one in Ellie Topp's Small Batch Preserving pg. 316. Dave Here is a link that might be useful: tomato soup discussions

Here's my notes for the Multi-Use sauce. I made it once with peppers, but we didn't like it, so it kinda fell off my radar. * Exported from MasterCook * Multi-Use Tomato Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced [1 garlic clove minced = 1 teaspoon] 2 large stalks celery -- chopped [1 stalk celery = 1/2 cup diced per PPG (Ball's Produce Purchase Guide] 2 medium carrots -- chopped [6 medium = 1 lb. = 3 cups sliced or 2-1/2 cups shredded per PPG, so I weigh the carrots and usually average 1 scant cup chopped] 1 large onion -- chopped [3 to 4 medium onions = 1 lb. onions = 2-1/2 cups chopped per PPG. weigh the onions. 1 medium should be 3/4 cup - I use 1 cup chopped for "large"] 1 large zucchini -- chopped [3 medium = 1 lb = 3 cups sliced. 1 medium = 1 cup sliced. I use 1 "large" = 1 cup chopped] 1 large sweet green pepper -- chopped [1 large = 6 to 8 ozs. = 1-1/4 cups chopped] 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Yield: "12 cups" Basically, it ended up with one cup of each of the vegetables. Yes, you can use your own sun-dried tomatoes. Even though reconstituted, they add a much richer flavor and much better texture than just adding additional fresh tomatoes. I guess you could use cooking wine. I never buy the stuff and I have no idea if the pH is significantly different than a dry red wine. You might not need any salt. Taste it BEFORE you add any. Did you know that different salts weigh out differently? 1 cup table or pickling salt = 10 ounces 1 cup Morton's Salt = 7.5 ounces 1 cup of Diamond Crystal = 5 ounces Plus the others on the very nice blog post I refer to. I do a lot of brining and corning of meat, and the brine % is uber important in making a safe product. That's when I learned all salt is not created equal (in weight :-) Here is a link that might be useful: Salt by Weight

I'd suggest you stick with freezing it. :) It doesn't have enough added acid for all the low acid ingredients, it is pureed, and it uses flour as a thickener. All those issues would make it unsafe to can. It is basically a cooking recipe and trying to convert it to a safe canning recipe would change it a great deal. Pressure canning (no BWB) "might" be possible if you added additional acid in the form of vinegar or bottled lemon or lime juice (how much would just be a guess but likely at least 1 cup total), if you switched all the herbs from fresh to dry, and if you stopped at the "simmer 2 hours" point and canned that following the 1/2 and 1/2 rule for soups. Then prior to serving you'd do the pureeing, thickening, and add the rest of the ingredients. I think you'll be happier with the end result though if you stick with freezing. JMO Dave

Here you go. Dave Here is a link that might be useful: Discussions on best canning/preserving books