Roast Tomato-Basil Soup

Normally, I’m not much of a soup person.  Growing up we didn’t eat a lot of soup and whenever we did, it always seem to contain tons of vegetables I couldn’t stand.  Fast forward to living on my own and working and cold weather and suddenly soup sound like the perfect solution to coming home tired after work and not feeling like cooking.  I was given a slow-cooker recipe book a while back and there are a couple of recipes I tried.  This one has been exceedingly delicious and so incredibly easy to make.  It called for cans of tomatoes, but when I was at the farmers market a few weeks ago there were these beautiful tomatoes that looked so good.  You’re suppose to use reserve liquid from the cans of tomatoes, but I just added an extra cup of chicken stock and it seemed to work well enough.  Here’s the recipe:

2 cans (28 ounces each) peeled whole tomatoes, drained, seeded and liquid reserved

2 1/2 tbsp packed dark brown sugar

1 medium onion, finely chopped

3 cups tomato liquid reserved from canned tomatoes

3 cups chicken broth

3 tbsp tomato paste

1/4 tsp ground allspice

1 can (5 ounces) evaporated milk

1/4 cup shredded fresh basil leaves

Salt and black pepper

1. To roast tomatoes, preheat oven to 450 degrees F.  Line cookie 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.

2. Place tomato mixture, 3 cups reserved liquid, chicken broth, tomato past and allspice into slow cooker.  Mix well.

3. Cover and cook on LOW 3 hours or on HIGH 4 hours.

4. Add evaporated milk and basil; season to taste with salt and pepper.  Cook 30 minutes or until hot.  Garnish as desired.


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