Roasted Garlic Tomato Soup Recipe With Canning Instructions
A full flavoured simple to make tomato soup that can be canned or frozen. This canned tomato soup is versatile. Leave it as is and heat it up, add some fresh cream for a more rich soup, use it as tomato sauce in your favourite pasta recipe, and even slather it on pizza as a light and flavourful sauce.
Equipment
- water bath canner
- 6 pint sized jars with screw bands and seals
- jar tongs
- non-metal spatula
- jar funnel
- 2 large rimmed baking sheets
- immersion blender or regular blender
Ingredients
- 10 lb firm, ripe tomatoes
- 6 tbsp lemon juice* 1 tbsp placed in each jar
- 1 medium onion, quartered
- 1 medium bell pepper, quartered
- 4 cloves garlic
- 1 tbsp italian seasoning
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup packed brown sugar
Instructions
- Preheat oven to 400°f
- Cover two large baking sheets with foil
- Prep your ingredients: Wash all of your peppers and tomatoes. Core the tops of your tomatoes, remove the stem, seeds, and inner white flesh of your peppers. Quarter tomatoes and peppers and peeled onions and put them on the baking sheet. Trim the tip of your garlic off, peel, add to sheet.
- Roast: Place cut tomatoes on a high rack in your oven and cook for about 50 minutes. It is a good idea to switch the pans around after about 25 minutes to ensure that each pan is evenly roasted.
- Combine: Once cooking time is done, transfer all vegetables to a large stock pot. Add spices, herbs, and sugar to the tomato mixture. Blend/puree the soup to your desired consistency using a stick blender or working in small batches, place them in a food processor or regular blender.
- Cook / Reduce: Bring the tomatoes to a boil over medium/low heat and then turn down to a simmer and simmer for an hour, stirring regularly. The longer you simmer, the thicker your soup will be! You can adjust this for your preference.
- Add 1 tablespoon of lemon juice to each pint jar. Spoon soup into sterilized jars leaving an inch of headspace.
- Wipe the rims of the jars and place your warmed seals on the jar. Secure lids by finger tightening the screw bands.
- Place the hot jars in your canner. There should be enough water to cover the jars with an inch overtop of each jar for hot water bath canning.
- Bring canner to a boil. Once it is boiling steadily, start the processing time.
- Process pints for 35 minutes. Adjust processing times according to the table included in this post to ensure you are processing properly for your altitude.
- Remove jars slowly from your canner and place them on a heat safe surface for 12-24 hours undisturbed. After this time, store all of the jars that have effectively sealed in a cool, dark place.
Notes
This recipe can easily be doubled and tripled. If using quart jars instead of pints, increase your processing time by 5 minutes on top of the pint processing time.
g as well as the amount of lemon juice or citric acid that you use.
According to MyFitnessPal calorie calculator this tomato soup is 61 calories/cup.