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Tomato Basil Soup Canning Recipe
Tomato Basil Soup combines the sweet acidity of garden-fresh tomatoes with the aromatic warmth of basil to create a timeless comfort food that pressure cans beautifully. This pressure canning tomato soup recipe ensures rich flavor and safe, long-term storage, making it a reliable pantry staple for any season. Perfect for quick meals, pairing with grilled cheese, or enhancing with pasta or rice, this flavorful soup brings the essence of summer to your shelf all year long.
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By Diane Devereaux | The Canning Diva®
Last updated: October 9, 2025
Key Takeaways
- A perfect way to preserve the flavors of fresh tomato season.
- Pressure canned for safe, shelf-stable storage and quick weeknight meals.
- Blending creates a smooth, creamy texture without dairy.
- Delicious base for pasta sauces, casseroles, or creamy tomato soups.
Ingredient Insights
Tomatoes and basil are the stars of this soup—each bringing their own vibrant flavor and nutritional value. Tomatoes, native to South America, are packed with lycopene, a powerful antioxidant that becomes even more bioavailable when cooked and canned. Basil, a staple of Mediterranean cuisine, adds a bright herbal sweetness that balances the tomatoes’ natural acidity. Rich in vitamin K, manganese, and immune-boosting compounds, basil enhances both the flavor and health benefits of this classic pairing. Together, they create a fragrant, deeply satisfying soup that celebrates the essence of summer produce.
Reasons to Can This Soup
As it simmers, the kitchen fills with the sweet aroma of ripe tomatoes mingled with basil and garlic—a sure sign that summer’s harvest is preserved perfectly. Canning this Tomato-Basil Soup captures that same warmth in every jar, ready to enjoy long after fresh tomatoes are gone.
Pressure canning tomato soup isn’t just about convenience—it’s about preserving flavor, nutrition, and self-sufficiency. Each jar is a ready-made meal starter, a comforting base for casseroles, pasta dishes, and creamy soups, or a stand-alone classic alongside a grilled cheese. Home-canned tomato basil soup also reduces waste by extending the life of fresh produce while eliminating the excess sodium and preservatives found in store-bought versions.
For busy households or those embracing the homestead lifestyle, canning this soup means having wholesome, homemade flavor on the shelf—any day of the year.
Tomato Basil Soup Canning Recipe
This Tomato-Basil Soup Canning Recipe captures the warmth of summer in a jar. Fresh tomatoes and fragrant basil simmer together with onions, garlic, and broth to create a smooth, comforting soup that’s perfect for pressure canning. Serve it alongside a grilled cheese sandwich or use it as a base for pasta, casseroles, or creamy tomato bisque.
Yield: 6 quarts or 12 pints
Ingredients
- 3 tablespoons olive oil
- 4 medium yellow onions, chopped (2 cups)
- 8 garlic cloves, coarsely chopped
- 8 cups vegetable, or chicken, broth
- 4 cups water
- 24 medium tomatoes, peeled and quartered (12 cups)
- 2 cups fresh basil leaves, lightly packed
- 3 tablespoons sugar
- 2 teaspoons salt (optional)
- 1 teaspoon freshly ground black pepper
- 1 to 3 teaspoons red pepper flakes (optional)
Directions
- This recipe is hot packed, so have clean jars resting in hot water.
- In a large stockpot, combine the oil, onions, and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the onions become translucent and soft. Add the broth, water, tomatoes, and basil. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the tomatoes are soft. Remove from heat.
- Working in batches, purée the tomato mixture in a food processor. (If you have an immersion blender, keep the tomato mixture in the stockpot and purée.) Return the purée to the stockpot and cook over medium heat for 5 minutes, stirring often to avoid scorching. Add the sugar, salt (if using), black pepper, and red pepper flakes (if using). Mix well and cook for an additional 5 minutes.
- Using a funnel, ladle the hot soup into the jars, leaving a 1-inch headspace.
- Wipe the rim of each jar with a warm washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
- Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process both quarts and pints for 25 minutes.
Tomato Basil Soup Canning Recipe
Servings
6 quarts or 12 pints
servingsPrep time
30
minutesThis Tomato-Basil Soup Canning Recipe captures the warmth of summer in a jar. Fresh tomatoes and fragrant basil simmer together with onions, garlic, and broth to create a smooth, comforting soup that’s perfect for pressure canning. Serve it alongside a grilled cheese sandwich or use it as a base for pasta, casseroles, or creamy tomato bisque.
Ingredients
3 tablespoons 3 olive oil
4 medium 4 yellow onions, chopped (2 cups)
8 8 garlic cloves, coarsely chopped
8 cups 8 vegetable, or chicken, broth
4 cups 4 water
24 medium 24 tomatoes, peeled and quartered (12 cups)
2 cups 2 fresh basil leaves, lightly packed
3 tablespoons 3 sugar
2 teaspoons 2 salt (optional)
1 teaspoon 1 freshly ground black pepper
1 1 to 3 teaspoons red pepper flakes (optional)
Instructions
- This recipe is hot packed, so have clean jars resting in hot water.
- In a large stockpot, combine the oil, onions, and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the onions become translucent and soft. Add the broth, water, tomatoes, and basil. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the tomatoes are soft. Remove from heat.
- Working in batches, purée the tomato mixture in a food processor. (If you have an immersion blender, keep the tomato mixture in the stockpot and purée.) Return the purée to the stockpot and cook over medium heat for 5 minutes, stirring often to avoid scorching. Add the sugar, salt (if using), black pepper, and red pepper flakes (if using). Mix well and cook for an additional 5 minutes.
- Using a funnel, ladle the hot soup into the jars, leaving a 1-inch headspace.
- Wipe the rim of each jar with a warm washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
- Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process both quarts and pints for 25 minutes.
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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
