Description
This roasted tomato basil soup is rich, flavorful, and perfect for canning or cozy meals. Made with roasted plum tomatoes, garlic, and fresh basil.
Ingredients
8 lbs plum tomatoes, cored and halved (or 10 to 12 lbs slicing or heirloom tomatoes)
5 tsp. salt, divided
2 tsp. ground black pepper, divided
1 Tbsp. olive oil
2 cups chopped onions
4 cloves garlic, minced
1 cup dry white wine
4 cups vegetable or chicken stock
1 cup basil leaves, tightly packed
Instructions
1. Preheat oven to 375°F. Arrange tomatoes cut-side up on a baking sheet.
2. Sprinkle with 1 Tbsp salt and 1 tsp pepper. Roast for 45 minutes.
3. Peel and coarsely chop the tomatoes.
4. Sauté onion and garlic in olive oil with remaining salt and pepper.
5. Add white wine, simmer 10 minutes until mostly evaporated.
6. Add tomatoes, stock, and basil. Simmer for 20 minutes.
7. Blend the soup smooth using immersion or standard blender.
8. Return to pot, bring to a simmer before canning.
9. Ladle hot soup into sterilized jars, leaving 1-inch headspace.
10. Process in pressure canner: 50 minutes for pints, 60 for quarts.
Notes
For creamy variation, stir in heavy cream or coconut milk before serving.
Add a roasted red pepper for depth.
- Prep Time: 15 min
- Cook Time: 90 min
- Category: Soups
- Method: Roasting, Blending, Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 9g
- Sodium: 900mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg