Saturday, September 25, 2010

Roasted Tomato-Basil Soup

You will need:
2 cans (28 oz. each) peeled whole tomatoes, drained & liquid reserved
2 1/2 Tbsp. packed dark brown sugar
1 medium onion, finely chopped
3 c. tomato liquid (saved from above)
3. c. chicken broth
3 Tbsp. tomato paste
1/4 tsp. groud allspice
1 can (5 oz.) evaporated milk
1/4 c. shredded fresh basil (this is no problem if you have a nice neighbor like Mr. Biggs!)
salt and pepper

1. First, preheat oven to 450 degrees and line a baking sheet with foil.
2. Spray the baking sheet with nonstick spray and arrange the tomatoes in a single layer and sprinkle with brown sugar and onion.
3. Don't forget to save your tomato liquid--there is quite a bit!
4. Bake 25-30 minutes or until they start to get dry and brown.
5. Let tomatoes cool slightly and then finely chop.
6. Put all other ingredients in a crockpot (except evaporated milk, basil, and salt and pepper).
7. Cook on low 8 hours or on high for 4 hours.
8. Add remaining ingredients and cook for an additional 30 minutes.



Beach Vintage said...

Thanks for sharing this recipe and thanks for dropping by Beach Vintage.

LB said...

looks so delicious!! and I have a ton of basil right now, too!

Mendy said...

I made this ALL the time last year for cozy fall/ winter dinners! I love it. Definitely my favorite!

Love the pics of all the steps!

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