Roasted Tomato-Basil Soup

Submitted by jimwcoleman

28 ounces of  whole peeled tomatoes. Drain and reserve up to three cups of liquid.
2 1/2 tbs of brown sugar
1 medium onion, finely chopped
3 tbs tomato paste
3 cups chicken broth
1/4 tsp Allspice
1 can Evaporated milk or Silk Almond/Cashew milk
1/4 cup fresh chopped basil (10 to 12 leaves)
Salt and pepper to taste

Preheat oven to 450 degrees. Line a cookie sheet with foil and spray with non-stick cooking spray. Place tomatoes in a single layer. Sprinkle the tomatoes with brown sugar and onion. Bake for about a half hour until tomatoes have a nice roasted look. Let tomatoes cool and then chop.

Add chopped tomatoes and three cups of liquid, , chicken broth, tomato paste and Allspice to your slow cooker. Mix well. Cover and cook for 8 hours on low or four hours on high.

Add milk and basil, along with salt and pepper. Cook another half an hour on high.


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