Tomato Basil Soup Canning recipe reminds me of the year I planted too many tomato plants—a simple error that evolved into a wonderful habit.
I started big-quantity canning soup as the tomatoes ripened faster than we could eat them, adding freshly picked basil and slow-simmered onions and garlic to every pot. Every mouthful tastes like the last gift from summer now.
Stocking your pantry with cozy, warm meals available in minutes calls for this recipe. The peppery little basil wonderfully balances the rich, somewhat sweet flavors. Made from scratch, it is always available.
Why This Tomato Basil Soup Canning Recipe is a Must-Try?
You’re in the right place if you’re looking for a roasted Tomato Basil Soup Canning Recipe perfect for canning. This recipe brings out the sweetness of Roma tomatoes, the freshness of basil leaves, and a hint of garlic and thyme.
You’ll get a creamy tomato sauce texture without any cream, making it lighter but still comforting. I make this every year if you’re new to canning or want a reliable ball-canning tomato soup recipe.
How To Make Tomato Basil Soup Canning Recipe?
Recipe Overview
This Tomato Basil Soup Canning Recipe is a great way to preserve the flavors of summer tomatoes and fresh basil for later use. It’s the perfect dish for busy weeks when you want something comforting without the hassle. You can enjoy this hearty soup with grilled cheese sandwiches or just on its own.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Cuisine: American
Course: Soup
Difficulty Level: Easy
Yield: 6-8 jars
Calories per Serving: Approx. 150-200 (varies depending on serving size)
Ingredients
Here’s what you’ll need to make the best Tomato Basil Soup for Canning:
- 6-8 Roma tomatoes (or heirloom tomatoes if you can find them)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth if preferred)
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves
- 1/2 cup fresh basil leaves (plus more for garnish)
Pro Tip: If you want a creamier version, feel free to add a bit of heavy cream or milk at the end of cooking.
Instructions
Step 1: Start by prepping your tomatoes. Slice them into halves or quarters, depending on their size. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast them in the oven at 400°F for about 30 minutes until they are soft and slightly caramelized. This step enhances the tomato flavor and gives the soup a rich, roasted taste.
Step 2: While the tomatoes roast, heat olive oil in a large soup pot over medium heat. Add the chopped onion and carrots and cook until softened, about 5-7 minutes. The aroma of the sautéed onions and carrots is simply mouthwatering!
Step 3: Add the minced garlic and cook for another minute until fragrant. You’re building layers of flavor here!
Step 4: Once the tomatoes are done roasting, add them to the pot along with any juices from the baking sheet. Stir in the vegetable broth, balsamic vinegar, and thyme leaves. Bring everything to a simmer and cook for about 15 minutes to let the flavors meld together.
Step 5: Remove the soup from heat and blend it until smooth. You can use an immersion blender or carefully transfer it to a regular blender in batches. For an ultra-smooth texture, strain the soup through a fine mesh sieve.
Step 6: Stir in the fresh basil leaves, and give it a taste! Adjust seasoning with more salt or pepper if needed.
Step 7: Now it’s time for canning! Prepare your jars and lids by sterilizing them in hot water. Pour the hot soup into the jars, leaving about 1-inch headspace. Wipe the rims clean, place the lids on, and screw the bands on tightly.
Step 8: Process the jars in a pressure canner for about 35 minutes. If you’re new to canning, make sure to follow the manufacturer’s instructions for your canner to ensure everything is sealed properly.
Step 9: Once the jars have cooled, check the seals to make sure they’ve formed a tight vacuum. Store the jars in a cool, dark place, and you’re all set for winter soup cravings!
My Secret Tips for Perfect Tomato Basil Soup
- Roasting Tomatoes: Roasting the tomatoes first really brings out their natural sweetness and deepens the flavor. Don’t skip this step!
- Using Fresh Basil: Fresh basil is key to this recipe. You could use dried basil, but the fresh stuff makes the soup taste vibrant and aromatic.
- Pressure Canning: Always use a pressure canner when canning tomato-based soups. This ensures that the soup is processed at a safe temperature to prevent any risk of botulism.
- Storage Tips: Once canned, the soup can be stored for up to 1 year. Just make sure to label your jars with the date so you know when to use them!
Exciting Variations and Serving Ideas
- Add Grilled Cheese Croutons: Cut grilled cheese sandwiches into cubes and float them on top for a fun twist.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing the onions.
- Herb Swap: Try fresh oregano or parsley if you’re out of basil.
- Serve With: Crusty bread, a green salad, or a scoop of cooked rice for a heartier meal.
- Garnish: Top with extra basil leaves or a drizzle of olive oil for a fresh finish.
🧊 Make-Ahead Tips
- Prepare the Soup Base in Advance
You can prepare the soup base—roasting the tomatoes, sautéing the vegetables, and simmering the broth—up to two days ahead. Store it in an airtight container in the refrigerator until you’re ready to blend and can. This not only saves time but also allows the flavors to meld together.
- Batch Cooking for Convenience
Consider doubling or tripling the recipe if you plan to use multiple batches. This way, you can process several jars simultaneously, making the canning process more efficient.
- Use a Tomato Strainer for Efficiency
To speed up the preparation process, especially when dealing with large quantities of tomatoes, a tomato strainer can be invaluable. It quickly separates the skins and seeds from the pulp, saving you time and effort.
🏠 Storage Information
- Refrigeration
After opening a jar of canned tomato basil soup, transfer the unused portion into an airtight container and refrigerate. For the best quality, consume within 3 to 4 days.
- Freezing Leftovers
If you have a leftover soup that you don’t plan to consume soon, freezing is an option. Cool the soup completely before transferring it into freezer-safe containers, leaving some headspace for expansion. Label the containers with the date and consume within 3 months for optimal taste.
- Avoid Storing in Original Cans
Once opened, avoid storing soup in the original metal can. Transfer any leftovers to a clean, airtight container to prevent potential chemical reactions and preserve flavor.
FAQ
Can I use a water bath canner instead of a pressure canner for tomato basil soup?
No, using a water bath canner for tomato basil soup is not recommended. Tomatoes are borderline low-acid foods, and without added acid, they can support the growth of harmful bacteria like Clostridium botulinum. A pressure canner reaches higher temperatures (around 240°F), which is necessary to process low-acid foods safely. Always follow tested recipes and use a pressure canner for safety.
Do I need to add acid to my tomato basil soup before canning?
Yes, adding acid is essential. Even though this recipe doesn’t include vinegar or lemon juice, adding acid to ensure the soup’s safety during storage is still important. Add 2 tablespoons of bottled lemon juice per quart or 1/2 teaspoon of citric acid per pint to increase acidity
Can I freeze tomato basil soup instead of canning it?
Yes, freezing is a safe alternative to canning. After preparing the soup, allow it to cool completely, then transfer it into freezer-safe containers, leaving some space at the top for expansion. Frozen tomato basil soup can be stored for up to 3 months.
How long can I store canned tomato basil soup, and how should I store it?
Properly canned tomato basil soup can be stored in a cool, dark place for up to one year. Ensure the jars are sealed correctly and label them with the canning date. Once opened, refrigerate the soup and consume it within a week.
Give It a Try!
Tomato Basil Soup Canning Recipe is your invitation to bottle up the essence of summer and enjoy it all year long. Whether you’re a seasoned canner or trying it for the first time, this flavorful, heartwarming soup is worth every simmer and stir.
Imagine opening a jar on a cold winter day and being greeted by the sweet aroma of ripe tomatoes and fresh basil—it’s comfort in its purest form. Soup list hear.
Happy canning and cooking! 🍅🌿
Tomato Basil Soup Canning Recipe
Ingredients
- 6-8 Roma tomatoes or heirloom tomatoes if you can find them
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion finely chopped
- 2 medium carrots peeled and chopped
- 4 garlic cloves minced
- 4 cups vegetable broth or chicken broth if preferred
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves
- 1/2 cup fresh basil leaves plus more for garnish
Instructions
- Step 1: Start by prepping your tomatoes. Slice them into halves or quarters, depending on their size. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast them in the oven at 400°F for about 30 minutes until they are soft and slightly caramelized. This step enhances the tomato flavor and gives the soup a rich, roasted taste.
- Step 2: While the tomatoes roast, heat olive oil in a large soup pot over medium heat. Add the chopped onion and carrots and cook until softened, about 5-7 minutes. The aroma of the sautéed onions and carrots is simply mouthwatering!
- Step 3: Add the minced garlic and cook for another minute until fragrant. You’re building layers of flavor here!
- Step 4: Once the tomatoes are done roasting, add them to the pot along with any juices from the baking sheet. Stir in the vegetable broth, balsamic vinegar, and thyme leaves. Bring everything to a simmer and cook for about 15 minutes to let the flavors meld together.
- Step 5: Remove the soup from heat and blend it until smooth. You can use an immersion blender or carefully transfer it to a regular blender in batches. For an ultra-smooth texture, strain the soup through a fine mesh sieve.
- Step 6: Stir in the fresh basil leaves, and give it a taste! Adjust seasoning with more salt or pepper if needed.
- Step 7: Now it’s time for canning! Prepare your jars and lids by sterilizing them in hot water. Pour the hot soup into the jars, leaving about 1-inch headspace. Wipe the rims clean, place the lids on, and screw the bands on tightly.
- Step 8: Process the jars in a pressure canner for about 35 minutes. If you're new to canning, make sure to follow the manufacturer’s instructions for your canner to ensure everything is sealed properly.
- Step 9: Once the jars have cooled, check the seals to make sure they’ve formed a tight vacuum. Store the jars in a cool, dark place, and you’re all set for winter soup cravings!
