Are you ready to taste the sunshine? This canning tomato basil soup recipe captures the vibrant flavors of summer, locking them away for those chilly evenings when you crave a warm, comforting bowl of deliciousness. Perfect for beginner canners and experienced cooks alike, this recipe is surprisingly simple and yields a batch of homemade goodness that's far superior to anything you'll find in a store. Imagine opening a jar of this vibrant soup on a blustery autumn day – pure culinary bliss! This recipe is a fantastic example of easy recipes and healthy meals, perfect for those busy weeknights.
Ingredients:
- 2 lbs ripe tomatoes, roughly chopped (Roma or heirloom work beautifully)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves, roughly chopped (plus extra for garnish)
- 4 cups vegetable or chicken broth (low sodium preferred)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Pinch of sugar (optional, to balance acidity)
- Jar lids and rings suitable for canning (check for expiration dates)
- Clean pint or quart canning jars
Step-by-Step Instructions:
Step 1: Preparing the Soup
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmering the Goodness
Add the chopped tomatoes, vegetable broth, oregano, thyme, red pepper flakes (if using), salt, pepper, and sugar (if using) to the pot. Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes, or until the tomatoes have completely softened. This slow simmering allows the flavors to meld beautifully, creating a truly delicious soup base.
Step 3: Blending (Optional)
For a smoother soup, carefully transfer the mixture to a blender (working in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky for a rustic texture—both options are fantastic! If blending, be cautious as hot liquids can expand rapidly.
Step 4: Canning the Soup
- Prepare your canning jars by sterilizing them in boiling water for at least 10 minutes. Keep them submerged in hot water until ready to fill.
- Ladle the hot soup into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Remove any air bubbles by running a clean knife or spatula around the inside of the jars.
- Wipe the rims of the jars clean with a damp cloth.
- Place the lids and rings on the jars, tightening them fingertip tight.
- Process the jars in a boiling water bath for 45 minutes (pints) or 55 minutes (quarts) at an altitude of 0-1000 feet (adjust processing time based on your altitude – check the USDA's complete guide for canning).
Step 5: Cooling and Storage
Carefully remove the jars from the boiling water bath and let them cool completely undisturbed for 12-24 hours. You should hear a satisfying “pop” sound as the jars seal. Check the seals by pressing down on the center of each lid – if it doesn't flex, it's sealed! Store your canned tomato basil soup in a cool, dark, and dry place.
Cooking Tips and Variations:
- For a richer flavor, add a tablespoon of tomato paste along with the garlic.
- Feel free to experiment with other herbs, such as rosemary or parsley.
- Add a can of diced fire roasted tomatoes for extra sweetness and depth.
- For a creamier soup, stir in a splash of heavy cream or coconut milk before canning.
- This soup freezes beautifully, too! Simply portion it into freezer-safe containers and freeze for up to 3 months.
Nutritional Information (per serving, approximate):
Calories: Approximately 150-200 (depending on ingredients and portion size) Protein: 5-7g Fat: 5-8g Carbohydrates: 20-25g
This delicious and easy tomato basil soup is perfect for quick dinner ideas and healthy meals. Enjoy the fruits (or should we say, vegetables!) of your labor! It's a truly satisfying example of homemade cooking at its finest. Making your own canned goods is incredibly rewarding and a great way to preserve the bounty of the season.