Tomato Basil Soup Recipe For Canning

Print Recipe

Prep Time 20

Cook Time 1 15

Course Soup

Cuisine Rustic American, home-grown goodness

Calories 125 kcal

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

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.

Keyword Tomato Basil Soup Recipe For Canning