Hi Sandy, Here's the recipe: Roasted Tomato Garlic Soup Recipe By :Katie 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great. Annie Annie posted the recipe for someone who had asked about it in another thread. I pasted as I copied it from the thread word for word. One thing though...I read the whole thread and from what I understand the cream does not go into the soup until AFTER it has been processed. I could be wrong so hopefully someone will correct if I am. I tasted the end product before canning without cream and it tasted wonderful. So good in fact, that I'm making more tomorrow...as soon as I get some lids. Shirley it really is yummy! I did pints today but tomorrow I'm doing some quarts too. I think it would be a great base for a shrimp creole recipe I make! One more thing about the way I made it. I left the skin on and put everything in my food processor figuring I'd pick out the skins but there weren't any to pick out. I couldn't believe how easy this recipe was! PS... if I am wrong and I should have canned it with the cream could someone let me know if it will make the soup "unsafe"?

No way, not with all that butter (with a couple of tested exceptions no fats/oils allowed) and definitely not with the flour, thickeners aren't allowed either. What is the source of that recipe? There are only a couple of tomato soup recipes approved because of the fats and dairy products and thickeners so many recipes include. One is Katie C's Roasted Tomato and Garlic soup and the recipe for it is in many threads here. Otherwise it is canning tomato sauce and turning it into soup after opening the jar. There is also the one in Ellie Topp's Small Batch Preserving pg. 316. Dave Here is a link that might be useful: tomato soup discussions

No oils, no dairy products, and no thickeners of any kind except Clear Jel. Thickeners and dairy products are added at prep time, not before canning. You'll find the only two approved-for-canning tomato soup recipes that I am aware of a bit further down the page here in the other long thread about tomato soups. But basically the only way to safely can tomato soup is to can your tomato sauce of choice using the dried (not fresh) seasonings you prefer and then turn it into soup at serving time. Dave Here is a link that might be useful: Home canned tomato shoup discussion

Thanks Dave for all your answers. I grow a large garden and have canned for a long time. I am branching out into canning new things and, being safety minded(sometimes overly! LOL), I like to ask a lot of questions. Some answers I get do not make a lot of sense. Your answers usually do. For example, above you said, "As to canning it in quarts? No, not unless directions for the processing time is given for quarts. If it isn't it means the recipe has never been tested for quarts nor a processing time established". So, you are saying that it very well could be safe, but a processing time has not been established so it cannot be recommended. You are the only one that answered this thread but, in other similar threads, I have seen answers that would lead you to believe that it would be absolutely unsafe and poison in a jar. Telling me that it can't be done because of no established testing time and telling me it is absolutely unsafe to can in quarts are two different things. If a spaghetti sauce with the same amount of low acid ingredients as the soup, and cooked to a thicker consistency than the soup can be put into quarts, I would think that the soup could too, though no time has been established. Others would lead you to believe that it will be poison. Don't get me wrong. I know that everyone has me, and my family and friends safety in mind when giving the advice that they give. In the end I always follow the safety advice, even if it doesn't make sense. I also agree that cooking down to soup consistency should not be left for us to assume. If a recipe is so important that amounts cannot be changed, and consistency is a big issue, then the following instructions should portray that. For example, if you add one cup of chopped onions, how should the onions be chopped? Won't a small chop and a large chop give you two different amounts by weight even though they fill the same cup? A recipe that cautions against deviation of amounts should clearly address this. Thanks for the advice of canning tomato sauce to dilute for soup later. I may play with that soon. Again, I hope I did not offend you or anyone else. The advice I have gotten from reading this forum has been more valuable than any other information that I have been able to attain. This is just me venting and in no way do I mean to offend or take anyone's safety advice lightly. Hope you are all here to answer future questions as I am sure I will have several. With all the bad information on the web, I feel confident with the answers I get on this forum. Thanks again, Jay