This is a quick tomato basil soup that can also be home canned for an even faster meal. Some of you may want to leave out the sugar, but don’t. It takes the bitterness out of the tomatoes and tomato juice.
TOMATO BASIL SOUP (Pantry Cooking with Home Preserved Foods)
1 can (15 ounces) petite diced tomatoes, undrained
2 cups tomato juice
1-1/2 teaspoons sugar
2 teaspoons dried sweet basil
Pepper, to taste
Combine ingredients in a saucepan and simmer for 20 minutes. Serves 3.
TO CAN: Bring ingredients to a boil in a non-reactive pot over medium-high heat. Ladle into hot jars leaving 1-inch headspace. Wipe jar rims. Put on warm lids and canning rings and process in a pressure canner or boiling water canner according to the instructions found here.
Yield: about 1 quart.
For multiple quarts, multiply the recipe accordingly.
