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!
