I didn’t plan on canning tomato soup but when my sister-in-love sent me this recipe I couldn’t resist picking up 25 pounds of tomatoes at the farmer’s market on Saturday and trying it. Sure glad I did because it’s delicious! It’s the freshest-tasting tomato soup I’ve ever had and couldn’t be easier to make.
Yield: 25 pounds of tomatoes gave me 21 pints of soup. Note that the recipe is for 4 pounds of tomatoes. I tripled the recipe and made two batches.
- 4 pounds fresh tomatoes coarsely chopped
- 6 cloves garlic coarsely chopped
- 10 basil leaves
Combine ingredients and simmer for 10-15 minutes.
Remove from heat and add 1 Tbsp. honey or 2 Tbsp. brown sugar (I used honey) and salt and pepper to taste (I used freshly ground black pepper and about a teaspoon of Kosher salt per 4 pounds of tomatoes. Personal preference.)
Let cool for a few minutes.
Blend in food processor or blender until smooth. I used the food processor for the first batch and it worked fine. On the second batch I used my immersion blender and that was quicker, easier, and blended better.
Ladle soup into hot jars, leaving 1 inch head space.
Adjust two-piece caps.
Process at 10 pounds pressure–pints 20 minutes, quarts 25 minutes. For my altitude here in Kamloops I need to process at 11 pounds pressure. You need to check the altitude for your location and adjust accordingly