Safety-wise, you can always reduce or leave out low-acid ingredients (carrots, garlic, fresh basil) as long as you do not INcrease other low-acid ingredients to make up the difference. They remain the same amounts. Increasing the sugar is no problem and using dried herbs is no problem.

So there is no safety issues I can see from the info you have posted, just a different taste result.

That said, for future reference, it's best to avoid getting too "modification happy" with canning recipes. Especially if new to the process. It is an easy trap to fall into - we all have - and an easy way to get into trouble. :)

Dave

Thanks for your input, Dave. I'm actually trying to see if I can adapt my previously favorite Roasted Tomato Garlic Soup recipe to be safe for canning. I have been making, freezing, and swooning over this soup for 3 years. My freezer is now full, and I've got about 6 more pounds of almost ripe San Marzano tomatoes; I find less-than-ripe tomatoes don't hurt this recipe at all. It seems pretty close to Katie's but with one unacceptable difference- namely the 5 TBS of olive oil. So I was hoping by backing off on that and roasting the onions vs. sauteeing them I'd end up with something that tastes as good but is safe to can.

Adapted from Epicurious recipe:
4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons olive oil
3 cups chicken stock or low-sodium broth

Put oven rack in middle position and preheat to 350F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in olive oil in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Puree soup in batches in a blender.

Kathy