Roasted Tomato Basil Soup |
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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 6 |
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I got this soup from a slow cooker cookbook, but you can also make it on the stovetop. In my opinion, it's the perfect consistency, with a few chunks of tomatoes and a slightly cream sauce. Serve with fresh bread...Mmm:-D Ingredients:
2 (28 ounce) cans whole tomatoes |
1 medium onion, chopped finely |
2 tablespoons brown sugar |
6 ounces tomato paste |
2 cups chicken broth (or vegetable if you prefer) |
5 garlic cloves, pressed |
1/4 teaspoon allspice |
1/4 cup fresh basil, shredded (about 10 large leaves) |
5 ounces evaporated milk |
salt and pepper, to taste |
Directions:
1. Preheat oven to 450°F.
2. Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
3. Line a baking sheet with aluminum foil and spray with cooking spray.
4. Place tomatoes in a single layer on foil.
5. Sprinkle with brown sugar and chopped onion.
6. Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
7. Dice tomatoes, careful of the hot juice!
8. In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
9. If using a pot, simmer for 4-6 hours over low heat.
10. In a crock pot, cook for 8 hours on low.
11. Add basil, evaporated milk, salt, and pepper,.
12. Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!
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