Soups & Stewscreativecanning5.0
Roasted Tomato Basil Soup
Roasted tomato basil soup is a delicious homemade tomato soup recipe for canning, and it's the perfect way to preserve a bumper crop of tomatoes to enjoy once those chilly autumn days arrive.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pot
- ●blender
📝 Preparation Steps
1
Preheat the oven to 375 F.
2
Core the tomatoes and slice them in half top to bottom. Scoop out the seeds and arrange cut side up on a rimmed baking sheet. Sprinkle with part of the salt and pepper.
3
Roast until very soft and starting to dry out, about ⏱️ 45 minutes. Peel the roasted tomatoes and coarsely chop.
4
Warm the olive oil in a large pot and cook the onion, garlic, and remaining salt and pepper over medium heat until fragrant but not browned, 8 to ⏱️ 10 minutes.
garlic (minced)4 cloves
5
Add the white wine and simmer until most of it evaporates, about ⏱️ 10 minutes. Add the roasted tomatoes, stock, and basil.
dry white wine1 cup
6
Cook until heated through, about ⏱️ 20 minutes. Meanwhile, preheat your pressure canner.
7
Blend the soup completely smooth with an immersion blender, or work in batches in a standing blender. Return to the pot and bring back to a simmer.
8
Ladle the hot soup into prepared jars, leaving 1 inch headspace. Remove air bubbles, wipe the rims, and add lids and bands fingertip tight.
9
Process pints for ⏱️ 50 minutes or quarts for ⏱️ 60 minutes at 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, adjusting for altitude. Use a natural pressure release and never force cool the canner.
Nutrition Facts
calories
96 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
4 g
sugar Content
9 g
sodium Content
814 mg
protein Content
3 g
carbohydrate Content
16 g
saturated Fat Content
0.3 g
unsaturated Fat Content
1.4 g
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