Wash the tomatoes thoroughly, remove the cores, and chop them into quarters.

Heat olive oil or butter in a large stockpot over medium heat. Add diced onion and garlic, cooking until softened and fragrant (about 5 minutes).

Add the chopped tomatoes to the pot. Stir in the broth, fresh basil leaves, salt, and pepper. Let it simmer for 25-30 minutes, stirring occasionally.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer it to a countertop blender in batches.

If the soup is too thick, add more broth to reach your desired consistency. Simmer for an additional 5 minutes.

Adjust the seasoning as necessary.

Fill the pressure canner with the recommended amount of water (usually 2-3 inches) and start heating.

Sterilize the jars by placing them in boiling water for 10 minutes.

Add 1 tbsp of lemon juice per pint jar.

Pour the hot soup into the jars, leaving about 1 inch of headspace.

Use a non-metallic utensil to remove air bubbles, clean the rims, and seal the jars tightly.

Process pint jars for 20 minutes at 10 PSI.

Once processed, let the pressure canner cool naturally, then transfer jars to cool undisturbed for 12-24 hours.

Check seals and label the jars with the date.