When the late summer months roll around each year and the garden smells like fresh tomatoes, that means it's time to can! My in-laws have been making this tomato basil soup for as long as I can remember and it's become a favorite in our household. Sharing recipes is always so rewarding because it allows us to share potential memories to be made.
This year was a bit different as we were able to gather all of the tomatoes from our garden... very rewarding! In the past, we've had to supplement with tomatoes from the farmers stands. We've found that with every year and every batch made, the soup tastes just a little bit different. Different types tomatoes yield just a bit different taste but the outcome is always the same- YUMMY.
Wise Tip: Pop open your Thieves essential oil, sit it on the chopping board when cutting your onions to keep your eyes from watering! Weird but it does work!
Tomato Basil Soup
1/2 bushel recipe yields approx. 12-14 quart jars of soup. (1/2 bushel = 26lbs, full bushel 53lbs)
Ingredients:1/2 bushel tomatoes8 onions (diced)3 stalks of celery (diced) OR 1/2 cup celery seeds1 bunch of fresh parsley (chopped) OR 3 tbsp of flakes1 cup fresh basil (chopped) OR 1/4 cup to 1/2 cup flakes3 sticks of butter2 cups of sugar1/4 cup salt (or to your liking)
Prepping:Vegetables: Dice the onions and celery stalks *see wise tip above*Tomatoes: Weigh your 1/2 bushel of tomatoes (or full bushel to double recipe), cut the cores and/or any bad spots, cut tomatoes into quarters
Cooking:Vegetables: Cook the diced onions and celery in olive oil until tenderTomatoes: Throw the quartered tomatoes into a large pot and cook over medium heat until the tomatoes are tender enough to put through the juicing strainer. Make sure to stir them often to they don't burn on the bottom.
Directions:Once the tomatoes are soft, add your tender onions and celery to the pot. Mix well. Carefully ladle out your tomato, onion and celery into the juicing strainer and strain the pot. We have one similar to this (Amazon Affiliate Link) and have used it for many, many years. This will remove all your tomato skins and make your soup!Now in your strained tomato soup, add your parsley, basil, butter, sugar and salt. Mix well over medium heat.
Optional: thicken the soup with cornstarch and waterOptional: chunk some blanched tomatoes (can be apart of your 1/2 bushel or additional) and add to your soup for more of a chunky tomato soup
Canning:Now that your soup is ready, bring the soup to a boil and begin the canning process. You can process with a:Hot water bath: process in boiling water bath for 15 minutes. Cool for 5 minutes before removing jarsPressure cooker: Place jars in pressure canner- take up to 10lbs and turn off
And there ya go! Tomato soup to enjoy year round! Canning our own food from our own garden is so rewarding.I hope you get to taste this soup in your kitchen and maybe this recipe will become apart of your late summer routine as well!