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I want to make a clarification.

As an other member said and she is right, it could be dangerous for
botulism if we dont can tomatoes properly.

Here is her post:

"but I would suggest you check with your local extension agent about the
time stated for a boiling water bath, and if this is a recipe that can
be safely processed in a boiling water bath canner or if it needs to be
pressure canned. Tomatoes can be very dangerous if not properly
processed.  From my canning experience at my altitude, I think this will
need to be pressured, and the viscosity will need to be checked. It
would be much safer to  freeze the soup. Good luck, Linda P.S. I really
like to use Ultra Gel and All Purpose thick Gel for thickening. it
doesn't break down with freezing or canning. (it is a modified corn starch)"

Mireille, Waterloo Quebec.