Making tomato soup for long term storage
My mom is getting a case of tomato soup for Christmas.
When your momma asks you to do something, you just do it and don't ask questions. Am I right? 😆 This tomato soup has been her favorite and she's reminded me several times her jars are empty (hint hint).
I have made this tomato soup recipe a few times now, and it is always delicious. It is bright, light, and tomatoey- without being tooo tomatoey.
I usually make it late summer with a haul of tomatoes, fresh from the garden. They are roasted then run through the mill and simmered with basil, white wine, chicken broth and minced garlic.
Since my freezer stash of tomatoes is now gone, I had to experiment with canned tomatoes. I didn't roast since they were already peeled plum tomatoes, but it still tastes the same.
The recipe is from the New Ball Book of Canning and Preserving.
Roasted Tomato Soup
8 lb plum tomatoes cored and halved crosswise
5 tsp. salt divided
2 tsp black pepper
1 tbsp olive oil
2 cups chopped onion
4 cloves garlic
1 cup dry white wine
4 cups chicken stock
1 cup tightly packed basil leaves
1.Preheat oven to 375 degrees. Deseed tomatoes if you want to use blender, otherwise if putting through food mill don't worry about it. Arrange tomatoes cut side up on large rimmed backing sheet. Sprinkle with 1 tbsp salt and 1 tsp pepper. Bake for 45 minutes or until very soft. Cool, peel and coarsely chop.
IF USING CANNED TOMATOES: STIR IN TOMATOES in step 3.
2. Heat oil in stainless steel or enameled Dutch oven over medium heat. Add onion, garlic, and remaining 2 tsp salt and remaining 1 tsp pepper. Cover and cook 8-10 minutes until very tender but not brown, stirring occasionally.
3. Add wine, and cook, uncovered 10 minutes or until wine evaporates, stirring often. Stir in tomatoes, stock, and basil. Cook 20-30 minutes, until thoroughly heated, stirring occasionally. Remove from heat and cool slightly. *book says you can blend at this point in blender if you removed seeds, I just ran through the mill because I didn't de-seed before.
4. Return tomato mixture to Dutch oven, bring to a simmer. Ladle hot soup into hot jar, leaving 1 inch head space. Remove air bubbles. Wipe jar rim and center lid on jar. Apply band and adjust to fingertip tight. Place jars in canner already filled with 2 inches of simmering water.
5. Place lid on canner, and heat over medium/high heat. Vent steam for 10 minutes, apply weight gauge and process at 11psi (or adjustment for your altitude) for dial-gauge canner (10 psi for weighted).
6. Process pints for 50 minutes, quarts 60 minutes. turn off heat, cool canner to zero pressure, and let stand 5 more minutes before removing lid.
7. Cool jars in canner 10 minutes. Remove jars and allow to cool 24 hours before removing bands.
Let me know if you give this recipe a try! You can freeze it too if you would prefer not to can it.