Favorite Roasted Tomato Soup Canning Recipe | Great Lakes Country

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Prepare 20 lbs of Roma tomatoes by cutting and seeding each one.

Lay tomato halves peel side down on baking sheets.

Season tomatoes generously with kosher salt and black pepper.

Roast tomatoes at 400°F for about 90 minutes until lightly charred.

Prepare 2 red bell peppers by removing stems, seeds, and membranes, then slice them.

Cut 3 white onions in half, peel, and cut into pieces.

Prepare 5 whole garlic bulbs by slicing off the pointy end and drizzling with olive oil, then wrap in aluminum foil.

Roast garlic bulbs in the oven alongside the tomatoes.

After 90 minutes, transfer roasted tomatoes to a large stock pot and cover to steam.

Roast remaining tomatoes, red bell peppers, and onion wedges at 400°F for about 90 minutes, removing onions after 40 minutes.

Add roasted garlic to the stock pot by squeezing out the cloves.

Simmer the vegetable mixture on medium heat for about 15 minutes.

Sanitize jars in a canning pot while the mixture simmers.

Add 1 tablespoon balsamic vinegar and 20 leaves of fresh basil to the pot and stir.

Blend the mixture using an immersion blender, then transfer to a countertop blender in batches until smooth.

Return blended soup to the stove and simmer for 10 minutes, stirring regularly.

Taste for seasoning and add more kosher salt if needed.

Optional: Strain the soup through a fine mesh strainer for a smoother texture.

Cooking Techniques

Equipment Needed

Spice Level: