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Roast Tomato Basil Soup




Source of Recipe


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List of Ingredients



• 2 cans (28 ounces each) peeled whole tomatoes, drained and liquid reserved
  
• 2 1/2 tablespoons packed dark brown sugar
  
• 1 medium onion, finely chopped
  
• 3 cups tomato liquid reserved from canned tomatoes
  
• 3 cups chicken broth
  
• 3 tablespoons tomato paste
  
• 1/4 teaspoon ground allspice
  
• 1 can (5 ounces) evaporated milk
  
• 1/4 cup shredded fresh basil leaves (about 10 large)
  






Instructions



1. Slow Cooker Directions:
   
2. Preheat oven to 450°F. Line baking sheet with foil; spray with nonstick cooking spray. Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake about 25 to 30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.
   
3. Place tomato mixture, 3 cups reserved liquid from tomatoes, chicken broth, tomato paste and allspice in slow cooker. Mix well. Cover; cook on low 8 hours or on high 4 hours.
   
4. Add evaporated milk and basil; season with salt and pepper. Cook on high 30 minutes or until hot. Garnish as desired.
   
5. Makes 6 servings