There’s something incredibly comforting about opening a jar of homemade soup that’s been carefully preserved at its peak of freshness. My tomato basil soup recipe for canning is one of my favorite ways to capture the bright, garden-fresh flavors of summer and enjoy them all year long.
With its smooth, velvety texture and the perfect balance of ripe tomatoes and fragrant basil, this soup is both wholesome and versatile.
Whether I’m serving it as a cozy meal on a chilly evening, or using it as a quick base for pasta dishes and casseroles, having jars of this soup ready in the pantry always feels like a little gift to my future self.
Canning this recipe not only saves time on busy days but also ensures I’m savoring pure, homemade goodness with every bowl.
How To Make Tomato Basil Soup Recipe For Canning?
Recipe Time & Details
Prep Time: 20 minutes
Cook Time: 75 minutes
Additional Time: Pressure-canning adds ~1 hour
Total Time: About 2½ hours from prep to finished jars
Course: Soup
Cuisine: Rustic American, home-grown goodness
Yield: 6 pint jars (or roughly 3 quarts
Equipment Needed
I Always Prep My Gear Ahead:
- Oven and baking sheet
- Large soup pot
- Blender or immersion blender
- Pressure canner (dial-gauge or weighted-gauge)
- 6 pint-size canning jars, lids, and rings
Ingredients
(makes ~6 pints)
- 8 lb plum tomatoes (or 10–12 lb slicing/heirloom)
- 5 tsp salt, divided
- 2 tsp ground black pepper, divided
- 1 Tbsp olive oil
- 2 cups chopped onions
- 4 cloves garlic, minced
- 1 cup dry white wine (optional, but I love the depth it adds)
- 4 cups vegetable or chicken stock (or water as a fallback)
- 1 cup tightly packed fresh basil leaves
Instructions
1. Roast Tomatoes
Preheat oven to 375 °F. Halve and core tomatoes; arrange cut-side up on a baking sheet. Sprinkle with 1 Tbsp salt + 1 tsp pepper. Roast 45 minutes until softened and slightly dried. Peel and coarsely chop.
2. Build The Soup
In a pot, heat olive oil, add onions and garlic, sauté 8–10 minutes until fragrant. Pour in the wine, simmer ~10 minutes until it mostly evaporates. Add roasted tomatoes, stock, and basil. Simmer 20 minutes to meld flavors.
3. Blend Until Smooth
Use an immersion blender (or carefully batch-blend) until silky smooth. Bring back to a simmer—ready for canning.
4. Pressure-Can The Soup
Fill hot jars, leaving 1″ headspace; apply lids finger-tight.
Vent steam 10 minutes, then process:
Pints: 50 min
Quarts: 60 min
Adjust pressure by altitude if needed.
Nutrition Facts Of Tomato Basil Soup Recipe For Canning
- Calories: 125
- Total Fat: 6 g
- Carbohydrates: 17 g
- Protein: 2 g
Special Note
I want you to be safe. Tomatoes vary in acidity. If I’m dialing safety up, I either use a pressure canner (as described) or I add bottled lemon juice or citric acid to each jar and use a boiling-water bath instead.
Serious Eats
Always leave that 1″ headspace, and hot-pack jars to reduce air gaps. Then check seals after cooling.
Conclusion
Canning tomato basil soup has always felt like bottling up a little bit of summer sunshine to enjoy all year long. With just a few fresh ingredients and some simple canning steps, I’m able to stock my pantry with jars of comfort that are ready whenever I need them.
Whether I’m reaching for a quick weeknight dinner, a cozy lunch, or a thoughtful homemade gift, this recipe never disappoints. I love knowing exactly what goes into my soup—ripe tomatoes, fragrant basil, and wholesome flavors without any unnecessary additives.
If you give this recipe a try, I’m sure you’ll find the same joy I do in opening a jar and tasting that garden-fresh goodness even in the middle of winter.
Tomato Basil Soup Recipe For Canning
Equipment
- Oven and baking sheet
- Large soup pot
- Blender or immersion blender
- Pressure canner (dial-gauge or weighted-gauge)
- 6 pint-size canning jars, lids, and rings
Ingredients
- 8 lb plum tomatoes or 10–12 lb slicing/heirloom
- 5 tsp salt divided
- 2 tsp ground black pepper divided
- 1 Tbsp olive oil
- 2 cups chopped onions
- 4 cloves garlic minced
- 1 cup dry white wine optional, but I love the depth it adds
- 4 cups vegetable or chicken stock or water as a fallback
- 1 cup tightly packed fresh basil leaves
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.