Tomato Basil Soup Recipe

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)

1/2 bushel tomatoes
8 onions (diced)
3 stalks of celery (diced) OR 1/2 cup celery seeds
1 bunch of fresh parsley (chopped) OR 3 tbsp of flakes
1 cup fresh basil (chopped) OR 1/4 cup to 1/2 cup flakes
3 sticks of butter
2 cups of sugar
1/4 cup salt (or to your liking)

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

Vegetables: Cook the diced onions and celery in olive oil until tender
Tomatoes: 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.

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 water 
Optional: 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

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 jars
Pressure 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!

Hugs, Alyssa


  • Becky

    The soup turned out great. Very light and fresh. So much so that I think it would be a great cold soup in the summer. However, next time I’m going to roast a tomatoes and onions first to add a depth of flavor to make it feel a little more robust during the winter months because that’s when I eat a lot of soup.

  • Brenda

    Can you can this soup with the cream in it or does the cream need to be added when serving.

  • Lois

    Can I thicken this before canning or does this need to be done after canning opening to use.
    What do you use to thicken?
    Flavor is very good. I added carrots and lessened the sugar. Thank you!

  • Kathy Netzel

    Made this soup for the first time, very good. I used considerably less sugar and omitted the salt for health reasons, replaced the salt with dill. Thank you for the very clear instructions.

  • wanda hyatt

    this recipe is absolutely amazing !!!!! I will make this every year <3

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