To can tomato basil soup safely and with vibrant flavor, start with ripe tomatoes, onion, garlic, and fresh basil, simmering in olive oil until lush. Purée for a smooth base, then season and ladle into hot jars. Process in a boiling-water canner according to tested guidelines to guarantee safety and shelf stability. Use a sturdy stock pot, jar lifter, and thermometer for precision. If you keep exploring, you’ll reveal more tips that enhance taste and safety.
Ingredients and Quantity
Fresh tomatoes, onion, garlic, and herbs come together in a simple lineup. You’ll measure with intention, treating each component as a note in a bold, singing broth. This section locks in the essentials: quantities that honor flavor, not guesswork. You’ll find ingredient variations and flavor enhancements woven in, so you can adapt while preserving balance. Precision guides your hands, then your pot.
| Item | Quantity |
|---|---|
| Tomatoes (ripe) | 2 pounds |
| Onion (medium) | 1 |
| Garlic cloves | 3-4 |
| Basil leaves | 1/2 cup, packed |
| Olive oil | 2 tablespoons |
Preparations
Next, prep your ingredients with purpose: rinse the tomatoes, core and halve if large, peel the onion, and crush the garlic to release aroma. You’ll pick ripe, vibrant specimens and skip anything bruised or pale, embracing ingredient selection that supports bright acidity and natural sweetness. Set aside stems and basil leaves for later, reserving a few whole sprigs for aroma. During preparation techniques, trim excess skins and seeds only if needed for texture, then chop tomatoes to even pieces, onions to uniform dice, and garlic to fine mince. Maintain clean, cold surfaces to prevent muddiness and maximize fresh flavors. Concentrate on timing, minimize exposure to air, and trust taste to guide weathered instincts toward balanced, concentrated stock.
Kitchen tools or Kitchenware Required
A well-chosen set of kitchen tools keeps your Tomato Basil Soup workflow smooth and efficient: a sturdy, heat-conductive pot, a sharp chef’s knife, a reliable cutting board, and a microplane or garlic press for finesse. You’ll want canning equipment at the ready for safe preservation, plus kitchen essentials like tongs, measuring spoons, and a sturdy ladle. With these, you control heat, texture, and timing with confidence.
| Tool | Purpose | Benefit |
|---|---|---|
| Stock pot | Base for simmering | Even heat, large capacity |
| Jar lifter | Canning safety | Easy handling, sealed storage |
| Ladle | Portioning | Consistent servings, clean transfers |
| Digital thermometer | Doneness | Precise, repeatable results |
How to Cook
- Heat your stock pot over medium heat.
- Melt butter with a splash of olive oil until it foams softly.
- Sauté onions and garlic until translucent.
- Stir in tomatoes, basil, and a pinch of salt for a bright foundation.
- Simmer gently, allowing flavors to meld.
- Add stock gradually to reach your desired body.
- Season with pepper for a clean finish.
- Finish with a quick blitz for velvety texture.
- Taste for balance and introduce lemon zest or cream as flavor enhancements.
How to Serve
Tomato basil soup is at its best when served with options that amplify its brightness and warmth. You’ll want plates that contrast the soup’s velvety body with crisp textures and herbal lift. Start with a warm mug or shallow bowl to keep heat, then introduce a bright pairing: a whisper of olive oil bloom and a crack of black pepper. Serving suggestions emphasize balance—thin it with a light broth if you prefer, or thicken with a spoonful of cream for richness. Garnishing ideas include torn basil, a drizzle of infused oil, and a dusting of parmesan for umami. Keep portions modest to preserve aroma and clarity; garnish just before serving to preserve color and scent.
Tips
Keep the base bright and smooth: use ripe tomatoes and a quick simmer to meld sweetness and acidity, then strain or blend to your desired texture. You’ll fine-tune acidity with a touch of lemon if needed, and always taste before preserving.
- canning techniques: emphasize clean jars, proper headspace, and safe processing times to maintain brightness
- flavor enhancement: balance with a whisper of thyme, a pinch of sugar, and sea salt for depth
- texture control: blend to silky or chunkier, then adjust with reduced stock to maintain body
Aim for consistency, reuse your favorite ratios, and record your tweaks. Your method, your flavor, your freedom.
Food Value and Benefit
The prepared tomato soup offers a nutritious and flavorful meal option packed with essential vitamins and minerals.
Food Value:
- Rich in lycopene, a powerful antioxidant found in tomatoes
- Contains vitamin C, which supports immune function
- Provides potassium, important for electrolyte balance and heart health
- Includes micronutrients and essential oils from basil, aiding digestion and mood enhancement
- Supplies dietary fiber from tomatoes and optional vegetables, promoting satiety and digestive health
- Contains healthy fats from olive oil, which improve flavor and aid absorption of fat-soluble vitamins
Benefits of Eating This Recipe:
- Supports overall antioxidant protection and reduces oxidative stress
- Boosts immune system function with vitamin C
- Helps maintain proper electrolyte balance and cardiovascular health through potassium
- Enhances digestive health and mood regulation via basil’s natural compounds
- Promotes fullness and steady energy levels between meals due to fiber content
- Improves nutrient absorption thanks to the addition of healthy fats
This tomato soup is a wholesome, balanced meal choice designed to nourish the body while delivering comforting warmth and rich flavor.
Frequently Asked Questions
How Long Does Tomato Basil Soup Last in the Fridge?
Tomato basil soup lasts about 4 to 5 days in the fridge. For best soup freshness, store in airtight containers, label the date, and avoid reheating more than once. These storage tips keep flavor bold and confident, freedom intact.
Can I Freeze Canned Tomato Basil Soup?
Yes, you can freeze canned tomato basil soup. For best results, use Freezing tips and Storage containers that are freezer-safe, leave headspace, and label dates. Thaw slowly, reheat gently, and enjoy your freedom to flavor.
Is Pressure Canning Necessary for Safety?
Pressure canning isn’t strictly necessary for safety if you’re using proven hot-pack methods and tested recipes, but for low-acid tomato soups it’s your best defense: practice safe canning, follow guidelines, and embrace pressure canning.
What’s the Ideal Ph for Canning Tomatoes?
The ideal pH for canning tomatoes is below 4.6 to guarantee safety. You’ll optimize flavor and safety with ideal acidity, tomato preservation, and precise heat. You crave freedom, so approach whole-process rigor, not guesswork, and trust tested guidelines.
Can I Substitute Fresh Herbs for Dried Basil?
Yes, you can substitute fresh herbs for dried basil. Fresh vs dried changes flavor intensity, so use roughly three times more fresh basil. You’ll notice brighter, livelier notes, but simmer longer to merge them fully into the base.
