Canning Tomato Basil Soup

Easy step by step tutorial on making tomato basil soup and canning it for storage! Recipe for 30 pounds for bulk canning 30 pounds tomatoes, cleaned and cut 15 garlic cloves 2 medium to large onions quartered olive oil to drizzle kosher salt and pepper, sprinkle over tomatoes and oil for roasting 3/4 cup dried basil leaves 3 Tbsp dried oregano 3 Tbsp red wine vinegar 3 Tbsp kosher salt 2 tsp black pepper Roast tomatoes, garlic and onions with sprinkled salt and pepper and olive oil drizzle at 325° for 1 hour and 30 minutes. Transfer to a pot and use a hand mixer to puree tomatoes or a blender if a hand mixer is not available. Add remaining ingredients and simmer until desired thickness is achieved. Fill your clean, ready to use canning jars and process in pressure canner at 11 lbs or water bath canner for 40 minutes. **Adjust your pressure to your altitude, see owners manual for direction. For a creamy soup, add 1 1/2 cups cream per quart of tomato soup base when you are ready to eat your stored product!