This roasted tomato soup is delicious and handy to have on the shelf. So much better than the commercial condensed stuff!
Ingredients and Variations
Ingredients: Grape tomatoes, plum tomatoes, vegetable broth, cream sherry, white onion, garlic, olive oil, onion powder, water, chicken bouillon, fresh thyme, fresh basil, lemon juice, salt and pepper.
Variations: Use any tomato you have, any broth, your choice of herbs and spices, add red pepper flakes for some kick if desired roast some fresh jalapeños with your tomatoes. Carrots can be added for sweetness as well as a little sugar if desired. Bell peppers can also be added for flavor. White wine can also be used instead of cream sherry.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
*Pint and a half jars always process for quart time and half pints always process for pint times.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Small Batch Roasted Tomato Soup with Lemon and Herbs for Pressure Canning
4
servings30
minutes40
minutesIngredients
3 lbs grape, cherry or plum tomatoes
1 medium onion peeled and quartered
5 cloves garlic, peeled
1 tsp Kosher, canning or sea salt, divided
1 tsp pepper, divided
2 tbsp olive oil
6 cups water or broth
1/2 cup fresh lemon juice
1/2 cup Cream Sherry or white wine (Cream Sherry is best!)
2 tsp chicken bouillon powder if using water
1 tsp onion powder
5 sprigs fresh thyme
1/4 cup chopped fresh basil, packed
Directions
- Heat oven to 375°
- put tomatoes on sheet pan, quarter if using plum tomatoes, add garlic and onion, toss in 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper, toss together until all the veggies are coated.
- Roast at 375° for 15 – 20 minutes until they start to turn golden and soften.
- When done, pour the entire contents of the sheet pan into a pot and add 2 cups broth, bring to a boil and cook on medium-high heat until the vegetables are soft enough to put through a food mill. Put vegetables through a food mill and discard tomato peels or use a blender or immersion blender, blend until smooth.
- Add purée back into pot, add onion powder, fresh thyme sprigs, 4 cups od the remaining broth or water, 1/2 teaspoon salt and 1/2 teaspoon pepper, lemon juice and sherry. Bring to a boil, turn down, cover and simmer for 15 minutes.
- Then pull out the thyme sprigs leaving the leaves in the soup, discard. Add in fresh chopped basil. Taste for salt and adjust if needed, add a couple tablespoons of sugar if needed.
- Fill jars with soup leaving 1-inch headspace. Wipe rims, add lids and rings to fingertip tight. Put directly into simmering pressure canner.
- Process half pints for 50 minutes.
- To serve: Por contents of jar into a pan heat and add 1/4 cup heavy cream or 1 oz cream cheese. Add croutons to the top if desired. Add a dalop of cream also if you like.
This looks amazing! I can’t wait to try.