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"?

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

I'd say with the chicken broth, the garlic and onion, not in a million years. A tablespoon of lemon juice couldn't begin to reduce the pH to a level suitable for BWB. Besides, assuming the chicken broth is canned, you're canning canned tomatoes and canned broth amended with a few other ingredients, all available year-round except for the fresh basil. And that can be frozen in the summer. In other words, you'd essentially be re-canning, a total waste of your jars, lids and utilities. Carol

I made 7 pints of Roasted Red Pepper,plum tomato,onion,basil and garlic soup yesterday. This is not an APPROVED recipe though. I pressure canned it for 45 minutes. I feel safe as it will be heated thoroughly before eating. It may be overkill as I used fat free chicken broth. I taste as I go when making this. I roasted 15 LARGE plum tomatoes quartered skins left on. 2 medium onions cut in large chunks 2 red bells cut cut in large chunks 1 whole head of garlic cleaned About 10 basil leaves or 1 teas. dry Roasted for 1-1/2 hour stirring once. The basil will appear burned but is not. I use the bottom of my broiler pan for roasting. Place about 3 cup at a time in a food processor until smooth or to your liking. Empty into sauce pot. Add 1-1/2 quarts fat free chicken broth. This is where I start tasting and adding a bit of salt, sugar and Old Bay seasoning. I used about 3 teas. of the Old Bay. If you use regular tomatoes, you will want half as much chicken broth. I tasted it at least 10 times before I got it where I wanted. Pressure canned in pints for 45 minutes at 10 lbs.