PREP: 45 minutes COOK: 1 hour 25 minutes PROCESS: 35 minutes MAKES: 5 pints

Lemony Tomato-Basil Soup

What You’ll Need

¼ cup butter

2 Tbsp. olive oil

4 cups finely chopped onions or leeks

2¼ cups finely chopped carrots

1 cup finely chopped celery

6 cloves garlic, minced

10 lb. ripe roma tomatoes, chopped

¼ cup sugar

4 tsp. kosher salt

1 cup lightly packed fresh basil or Italian parsley leaves, snipped

2 Tbsp. lemon zest

¾ cup lemon juice

How to Make It

1. In a 7- to 8-qt. stainless-steel, enamel, or nonstick heavy pot heat butter and oil over medium heat. Add the next four ingredients (through garlic). Cook about 20 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, sugar, and salt. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, uncovered, 20 minutes.

2. Press tomato mixture through a food mill or sieve; discard skins and seeds. Return strained mixture to pot. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until reduced to about 10 cups. Remove from heat. Stir in basil, lemon zest, and lemon juice.

3. Ladle hot soup into five hot sterilized pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

PER 1 CUP SOUP: 204 cal., 8 g fat (3 g sat. fat), 12 mg chol., 875 mg sodium, 32 g carb., 7 g fiber, 5 g pro.