Canning Tomato Basil Soup Recipe Made Easy and Delicious

There’s something incredibly satisfying about opening a jar of homemade tomato basil soup on a chilly day. The rich aroma of ripe tomatoes combined with the fresh, peppery notes of basil instantly comforts the soul.

Canning tomato basil soup not only preserves this delightful flavor but also allows you to enjoy a taste of summer all year round. Whether you’re a seasoned canner or a curious beginner, this recipe will guide you through the process of crafting a delicious, shelf-stable soup that’s perfect for quick meals, gift-giving, or emergency food storage.

In this blog post, we’ll explore a tried-and-true recipe that balances the sweetness of tomatoes with the herbal brightness of basil, enhanced by a touch of garlic and onion. Plus, you’ll learn essential tips for safe canning practices to ensure your soup stays fresh and flavorful.

Let’s dive into this rewarding kitchen adventure and fill your pantry with jars of pure comfort!

Why You’ll Love This Recipe

This tomato basil soup recipe is a perfect blend of fresh ingredients and simple preparation, making it ideal for canning. The soup has a smooth texture with just the right amount of herbaceous basil, giving it a vibrant flavor without overpowering the natural sweetness of the tomatoes.

It’s naturally vegetarian, low in fat, and gluten-free, appealing to a wide range of dietary preferences.

By canning this soup, you save time on busy days, reduce food waste, and enjoy a homemade meal whenever you want. The recipe uses fresh tomatoes for peak flavor but can be adapted with canned tomatoes if fresh ones aren’t available.

Plus, with the included step-by-step canning instructions, you can confidently preserve your batch for months to come.

Ingredients

• 10 lbs ripe tomatoes (about 20 medium-sized)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup fresh basil leaves, packed
• 3 cups vegetable broth or water
• 2 tablespoons olive oil
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon sugar (optional, to balance acidity)
• 1 tablespoon lemon juice (per jar, for safe canning)

Equipment

• Large stockpot (at least 8 quarts)
• Blender or immersion blender
• Water bath canner or large pot with rack
• Quart-sized canning jars (about 7-8 jars)
• Lids and bands (new lids recommended)
• Jar lifter for safe handling
• Funnel for filling jars
• Bubble remover and headspace tool
• Clean kitchen towels

Instructions

1. Prepare the tomatoes: Start by washing your tomatoes thoroughly. Remove the stems and any bruised spots. To peel easily, blanch tomatoes in boiling water for 30-60 seconds, then transfer to ice water. The skins will slip off effortlessly.
2. Chop and cook aromatics: In your large stockpot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add tomatoes and simmer: Roughly chop the peeled tomatoes and add them to the pot with the onions and garlic. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30-40 minutes, stirring occasionally. This helps concentrate flavors and soften the tomatoes.
4. Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, cool slightly and blend in batches in a countertop blender. Be careful with hot liquids!
5. Add basil and season: Stir in the fresh basil leaves, salt, pepper, and sugar if using. Return the soup to low heat and simmer for another 5 minutes to infuse the basil flavor. Adjust seasoning to taste.
6. Prepare jars and lids: While the soup simmers, sterilize your jars and lids by boiling them in water for 10 minutes or running through a dishwasher cycle. Keep them hot until ready to fill.
7. Add lemon juice to jars: To ensure safe acidity for canning, add 1 tablespoon of bottled lemon juice to the bottom of each hot quart jar.
8. Fill jars with soup: Using a funnel, ladle the hot soup into the jars, leaving about 1-inch headspace. Remove air bubbles by running a non-metallic spatula along the inside edge. Wipe rims clean, then place lids and screw bands on fingertip tight.
9. Process jars in water bath: Place jars in your water bath canner or large pot with rack. Ensure water covers jars by at least 1 inch. Bring to a rolling boil and process for 35 minutes (adjust for altitude if necessary).
10. Cool and store: Carefully remove jars using a jar lifter and place on a towel to cool undisturbed for 12-24 hours. Check seals; lids should not flex when pressed. Label jars with date and store in a cool, dark place. Refrigerate after opening.

Tips & Variations

“For even richer flavor, roast your tomatoes and garlic before cooking. Simply halve tomatoes, drizzle with olive oil, and roast at 400°F (200°C) for 20-25 minutes.

This adds a smoky depth to your soup.”

Here are some additional tips to make your canning experience easier and your soup tastier:

• Use fresh, ripe tomatoes for the best flavor. Roma or plum tomatoes are ideal due to their low moisture and intense taste.
• If you want a creamier texture, stir in some coconut milk or cashew cream after blending but before canning (note: dairy or nut-based additions should be refrigerated and not canned).
• Experiment with herbs like oregano or thyme along with basil for a more complex flavor.
• Always use bottled lemon juice or citric acid for canning acidity; fresh lemon juice can vary and may not be safe.
• Make sure to adjust processing time based on your altitude. Higher altitudes require longer processing.

Nutrition Facts

Serving Suggestions

This tomato basil soup shines as a comforting meal on its own, but you can elevate it with a few simple additions:

• Serve with a grilled cheese sandwich for a classic combo (try our Veg Grilled Sandwich Recipes That Are Quick and Delicious).
• Top with a drizzle of extra virgin olive oil and fresh basil leaves for garnish.
• Add a swirl of vegan cream or coconut milk for richness.
• Pair with crunchy garlic bread or homemade croutons.
• Use as a base for a hearty vegetable stew by adding cooked beans or grains.

Conclusion

Canning your own tomato basil soup is a wonderful way to capture the vibrant flavors of summer and enjoy them year-round. This recipe is straightforward, delicious, and versatile, making it an excellent project for home cooks interested in preserving their harvest or simply stockpiling wholesome meals.

The combination of fresh tomatoes, fragrant basil, and gentle seasoning delivers a soup that feels both comforting and fresh.

By following the detailed canning instructions, you ensure your jars are safely sealed and ready to be savored whenever the craving strikes. Don’t forget to explore related recipes like the Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide or the Slow Cooker Roast Recipe With Vegetables Made Easy for more comforting homemade meals.

Happy canning and happy eating!

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