I don't see any reason why not as long as the oil is minimal and you keep the solids to half or less of the jar volume, which may mean using more broth. Also, don't puree anything. Your canned version will be more like a minestrone. However, I'm not sure you'll like the results, especially the kale, which is likely to lose a lot of its character. I'm guessing this soup would freeze much better than it cans. Do a small test batch and see how you feel about the final product. Follow the instructions at the link. The recipe does sound good and very versatile for meatless or meaty variations. I'm definitely giving it a shot. Thanks for sharing. Carol Here is a link that might be useful: How to Can Soups

Then there is KatieC's roasted garlic and tomato soup, it's yummy. I add cream when I open a jar and have cream of tomato soup, plus I use it as a pasta sauce in a pinch! Please remember, though, if you're going to can it, don't add the cream when it gets canned, it gets added later when the jar is opened and used. 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. Annie

I'd suggest you stick with freezing it. :) It doesn't have enough added acid for all the low acid ingredients, it is pureed, and it uses flour as a thickener. All those issues would make it unsafe to can. It is basically a cooking recipe and trying to convert it to a safe canning recipe would change it a great deal. Pressure canning (no BWB) "might" be possible if you added additional acid in the form of vinegar or bottled lemon or lime juice (how much would just be a guess but likely at least 1 cup total), if you switched all the herbs from fresh to dry, and if you stopped at the "simmer 2 hours" point and canned that following the 1/2 and 1/2 rule for soups. Then prior to serving you'd do the pureeing, thickening, and add the rest of the ingredients. I think you'll be happier with the end result though if you stick with freezing. JMO Dave

Yuck....canned tomato soup has always been my least favorite! There is a restaurant near me that serves the best tomato soup I have ever had. They won't share their recipe so I have been trying to duplicate it on my own. Here is my version....it's almost as good as theirs! I'll keep tweaking until I get there! Tomato Basil Soup (Inspired by CarolâÂÂs Restaurant, Blaine MN) I Tsp olive Oil 1 medium onion, chopped 1 28oz can Muir Glen Whole peeled tomatoes 1 28oz can Muir Glen Fire Roasted Tomatoes with Basil 1/2 tsp kosher salt Pepper 2 tsp sugar 1-1/2 c chicken stock 2 T tomato paste 1/4 c chopped fresh basil 1/3 c fresh grated parmesan 2T dry red wine Heat olive oil in large dutch oven, saute onion 1 minute or until tender. With fingers, squish whole tomatoes until chunky. Add both cans of tomatoes to onions, bring to a simmer. Add salt, pepper, sugar, chicken stock and tomato paste. Simmer for 7-10 minutes. Add basil, parmesan and wine, cook until heated through. I don't really care for cream in my tomato soup, but this one is an exception. The recipe was developed by a local chef for an annual fund-raising dinner that we hosted when I was in the Hospitality Management program in college. It's delish! Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I donâÂÂt like much sweetness. You can add more if you like Linda