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Homemade Roasted Tomato Basil Soup for Easy Canning

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This roasted tomato basil soup is designed for canning, capturing the deep, caramelized sweetness of end-of-season tomatoes with fresh basil. It’s a simple, whole-ingredient recipe that yields shelf-stable jars of velvety soup, perfect for enjoying summer’s flavor all year round.

Ingredients

Scale
  • 10 pounds Roma tomatoes (or plum tomatoes)
  • 1 cup packed fresh basil leaves (Genovese or sweet basil)
  • 1 whole head garlic
  • 1 large yellow onion, diced
  • ¼ cup extra virgin olive oil
  • 2 teaspoons coarse sea salt (kosher salt)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons bottled lemon juice per quart jar (1 tablespoon per pint jar)
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Position racks in upper and lower thirds of oven.
  2. Wash and dry tomatoes. Cut each in half lengthwise; remove tough stem core. (For Roma tomatoes, seeds can remain.)
  3. Line baking sheets with parchment paper. Place tomato halves cut-side down in a single layer. Tuck whole garlic head (unpeeled) into a corner. Scatter diced onion and basil leaves around tomatoes. Drizzle with olive oil; sprinkle with salt and pepper.
  4. Roast for 45-60 minutes, rotating pans halfway through, until tomato skins are wrinkled and starting to brown, onions are soft and caramelized, basil is crispy and dark, and garlic feels soft when squeezed.
  5. Remove from oven; let cool about 10 minutes. Squeeze roasted garlic cloves out of skins into a bowl; discard skins.
  6. Scrape all roasted tomatoes, onions, basil, and garlic into a large stockpot (8-10 quart). Add about 1 cup water to each baking sheet, scrape up browned bits, and pour into pot.
  7. Bring mixture to a gentle simmer over medium heat; cook 10 minutes, stirring occasionally. Remove from heat. Using an immersion blender, puree until completely smooth. (For extra-silky texture, pass through a fine-mesh strainer.)
  8. Taste and adjust salt and pepper as needed. (Flavors will concentrate slightly during canning.)
  9. While soup simmers, wash jars, lids, and bands in hot soapy water; rinse well. Place jars in water bath canner, cover with water, and bring to a simmer (180°F). Keep jars hot. Place lids in a small saucepan of hot water (not boiling) to soften rubber seals.
  10. Add 2 tablespoons bottled lemon juice to each quart jar (1 tablespoon per pint jar).
  11. Using a canning funnel, ladle hot soup into hot jars, leaving ½ inch headspace. Remove air bubbles with a non-metallic spatula or chopstick. Wipe jar rims with a clean, damp towel.
  12. Center a lid on each jar; screw on band until fingertip-tight (do not overtighten).
  13. Using a jar lifter, lower filled jars onto rack in canner. Water should cover jars by at least 1 inch; add more boiling water if needed. Cover canner; bring to a full rolling boil. Process quart jars for 40 minutes (pint jars for 35 minutes) at altitudes up to 1,000 feet. Adjust for higher altitudes: add 5 minutes for 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet.
  14. After processing, turn off heat; let jars sit in canner 5 minutes. Remove with jar lifter; place on a clean towel with at least 1 inch space between jars. Cool completely for 12-24 hours. Check seals: press center of each lid; it should be concave and not flex. Remove screw bands; test seal by gently lifting jar by the lid. Refrigerate any unsealed jars and use within a week.
  15. Label sealed jars with date; store in a cool, dark place for up to 18 months.

Notes

Roasting is essential for deep flavor; don’t skip it. Use Roma or plum tomatoes for best results (less water content). Bottled lemon juice is required for safe canning (standardized acidity). If jars don’t seal, refrigerate and use within a week, or reprocess within 24 hours with a new lid. For freezing, let soup cool completely, pour into freezer-safe containers leaving 1 inch headspace, and freeze for up to 6 months.

Nutrition

Keywords: roasted tomato basil soup, canning tomato soup, homemade tomato soup, pantry soup, summer tomato soup, vegan tomato soup, gluten-free soup

Find it online: https://sparklechew.com/homemade-roasted-tomato-basil-soup-for-easy-canning/