Canning tomato basil soup is a cozy project you can master with pantry staples and fresh herbs. Start by sautéing onions in olive oil, then simmer crushed tomatoes with garlic, a splash of tomato juice, and torn basil until silky and fragrant. Stir in a touch of cream, season boldly, and ladle into hot jars for a safe water-bath or pressure can. Seal, process, and store. If you keep going, you’ll uncover more tips and tricks to perfect it.
Ingredients and Quantity
To make this tomato-basil soup, gather the following ingredients: two cans (28 ounces each) crushed tomatoes, one cup of tomato juice or broth for thinning, one cup heavy cream for richness (or a lighter half-and-half if you prefer), and two tablespoons olive oil for depth. Fresh tomatoes, dried basil, and a pinch of salt invite bright, lingering flavor. You’ll balance acidity with cream and loosen the texture with broth, letting aromas unfurl as you prep.
| Item | Purpose |
|---|---|
| Fresh tomatoes | Bright base |
| Dried basil | Aromatic depth |
Preparations
Gather your ingredients and heat a wide pot over medium. You’ll prep with intention, knowing every element matters. Begin with ingredient selection: choose ripe tomatoes, fragrant basil, and onions with a gentle snap. Keep your pantry steady, trim stems, and rinse produce to remove whispers of dust. As aromas wake, crush garlic lightly to release its warmth without bitterness. Add olive oil to slick the onions, then sweat them until they gleam. Stir in tomatoes and broth, letting them mingle into a unified base. Maintain steady simmer, tasting as you adjust salt and pepper. When flavors balance, prepare for canning techniques that lock this brightness in, preserving freshness for later. Your careful prep honors the tomato sun and your freedom to savor.
Kitchen tools or Kitchenware Required
You’ll want a reliable setup that keeps your simmer steady and your jars steady on the rack. Your kitchen sings with the right tools: sturdy pots, a wide, heat-safe lid, and jars that gleam with clean intent. Canning supplies, pantry-ready and purpose-built, meet your need for steady heat and safe sealing. Kitchen gadgets layer ease into every step—from a jar lifter to a funnel, to a candy thermometer for precise heat. You’ll feel the confidence rise as the steam curls and the flavors bloom.
| Tool category | Purpose |
|---|---|
| Canning pot | Safe water bath or pressure canning |
| Jar lifter | Safe handling of hot jars |
How to Cook
- Line up the jars and begin warming the pot.
- Heat the tomatoes and basil gently to bring out their sweetness.
- Let the mixture simmer until it becomes a smooth, velvety sauce.
- Taste periodically to ensure the brightness is preserved while developing depth.
- Add a pinch of salt, a small amount of sugar if needed, and a splash of olive oil to balance the flavors.
- Keep the heat moderate to avoid scorching the flavors.
- Stir intentionally to prevent the sauce from sticking to the pot.
- Notice how the warmth enhances the basil’s aroma, enriching the flavor.
- When the sauce reaches a scoopable consistency, proceed confidently to canning.
How to Serve
To serve tomato basil soup at its best, ladle it into warm bowls and crown each portion with a drizzle of olive oil and a scatter of fresh basil. You’ll swirl in a touch of cream or a whisper of coconut milk if you crave silkier texture, then offer bread on the side for dipping. Serving suggestions include pairing with a crisp white wine or a bright sparkling water to lift the tomato’s brightness. Garnishing ideas range from delicate herb sprigs to a pinch of cracked pepper or chili flakes for a subtle kick. Keep the bowls warm, the portions moderate, and invite guests to add salt to taste. Enjoy the simple, unhurried ritual.
Tips
As you move from serving ideas to practical tweaks, start with the pot and the pantry. You’ll want steady heat, clean jars, and bold confidence as you tune every simmer and seal. These tips focus on canning techniques and flavor enhancements that honor tomato basil’s brightness while you preserve it for later cravings.
- Use high-acid tomatoes and a tested recipe base to guarantee reliable seals every time
- Add a whisper of olive oil and garden-fresh basil at the end for vibrant aroma
- Adjust salt gradually, tasting as you go to balance sweetness and tang
- Label jars with date and batch notes to track flavor evolution and safety
Trust your senses, stay precise, and savor the freedom of homemade, shelf-stable goodness.
Food Value and Benefit
Tomato basil soup offers a comforting and flavorful meal that is both delicious and nutritious. Made with ripe tomatoes, fresh basil, garlic, and olive oil, this soup provides a range of essential vitamins, minerals, and health benefits.
Food Value:
- Rich in vitamin C, which supports immune function and skin health.
- Contains potassium, important for heart health and maintaining healthy blood pressure.
- Provides antioxidants from tomatoes, basil, and garlic that help combat oxidative stress.
- Includes healthy fats from olive oil that aid in nutrient absorption and promote satiety.
- Contains dietary fiber from vegetables that supports digestive health.
Benefits of Eating This Recipe:
- Supports immune system health with vitamin C and plant-based antioxidants.
- Promotes heart health through potassium and healthy monounsaturated fats.
- Enhances nutrient absorption thanks to the olive oil base.
- Provides sustained energy and fullness, helping with appetite control.
- Offers anti-inflammatory properties from garlic and basil.
- Encourages clean eating with simple, whole-food ingredients.
Enjoying this soup nourishes your body while delivering bright, fresh flavors and practical nutrition.
Frequently Asked Questions
Can I Freeze Tomato Basil Soup for Later Canning?
Yes, you can freeze tomato basil soup. Just cool, pour into freezer-safe containers, and leave headroom. For later canning, thaw fully first; use as a quick, secure base. Freezing Soup delights, storage tips, waiting whispers of freedom.
What Altitude Adjustments Are Needed for Canning This Soup?
Altitude adjustments depend on your elevation; pressure variations alter processing times. You’ll want to increase processing time at higher altitudes, watching gauges closely. You’ll feel steadier flavor at lower elevations, savoring the secure, freedom-loving canning rhythm.
How Long Can Canned Soup Safely Sit After Opening?
Once opened, you should use canned soup within 3 to 4 days, refrigerating promptly. For shelf life and food safety, trust the smell, texture, and taste—if off, discard. Your freedom depends on safe, mindful savoring.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, you can, using fresh tomato varieties; wash, chop, simmer to concentrate flavors, then finish with basil. Embrace cooking techniques that caramelize skins and deepen sweetness, tasting as you go for a lush, freeing tomato-soup moment.
Is Pressure Canning Required or Is Water Bath Safe?
Pressure canning isn’t required if you use a water bath; that method works for high-acid tomato bases. You’ll savor the flavor as you decide, with water bath keeping you free, while pressure canning adds extra safety and rigidity.
