Sheree's Homemade Cooking Made Easy

I made this soup today because I had gathered just enough tomatoes and basil from the garden to pressure can a small batch of something. It was so easy to make, and my family loves it. You will need the following ingredients:

Yields: 9 pint jars or 4 1/2 quart jars

Tomato Basil SoupPhoto bySheree

Recipe:

2 medium onions

9 lbs of ripe tomatoes

1 tablespoon of oil

4 garlic cloves

1 cup of white dry wine

6 cups of chicken broth

1/2 cup of fresh basil

canning salt and black pepper

Preheat the oven to 375 degrees.

Tomato Basil SoupPhoto bySheree

In a small bowl mix together 1/2 teaspoon of black pepper and 2 1/2 teaspoons of salt.

Tomato BasilPhoto bySheree

Wash and core the tomatoes, slice them in half and place them face up on sheet pans. (It will take two large ones.)

Cut one onion into large chunks and place half of the onion on each tray. Sprinkle the salt and pepper mixture evenly over the tomatoes.

Tomato Basil SoupPhoto bySheree

Roast the tomatoes and onion for 45 minutes then remove from the oven and let cool enough that you can use a fork to remove the tomato skins.

Preheat a stock pot on medium heat and add the avocado oil. Dice the onion and garlic into small pieces and place them in the pot. You need at least a 5 quart pot. Add 1/2 teaspoon of pepper and 3 teaspoon of salt.

Tomato Basil SoupPhoto bySheree

Place the lid on the pot and cook the onions and garlic until they are translucent. Should take about 8 minutes or so.

Tomato Basil SoupPhoto bySheree

Remove the lid and add the wine and cook for 10 minutes. Add the chicken broth, basil, and the tomatoes and cook until this is heated through.

Tip: Before I do this step I use my immersion blender to puree the soup but you can eat it chunky if that is what you prefer.

Tomato Basil SoupPhoto bySheree

Ladle the soup into jars, wipe the rims, place the lids and rings on and tighten them fingertip tight.

Place them into the pressure canner and pressure them on 10 pounds pressure, or whatever your pressure is according to your elevation, for 50 minutes for pints and 60 minutes for quarts.

Let the pressure release and then place the jars on a dry towel and let them sit undisturbed for 24 hours. If you have one that does not seal, just place it in the refrigerator and eat it within 2 days. Enjoy!

Note: If you want this soup to be a little spicy you can add some red pepper flakes to it and if you are not a fan of basil just leave it out.

This is a soup that I have made for many years and it is so delicious served heated straight from the jar.