Roast Tomato-Basil Soup the Editors of Publications International, Ltd.
Roast Tomato-Basil Soup
Makes 6 servings
|Onion slices (optional)|
|2||cans (28 ounces each) whole tomatoes, drained and juice reserved (about 3 cups juice)|
|2-1/2||tablespoons packed dark brown sugar|
|1||medium onion, finely chopped|
|3||cups chicken broth|
|3||tablespoons tomato paste|
|1/4||teaspoon ground allspice|
|1||can (5 ounces) evaporated milk|
|1/4||cup chopped fresh basil|
|Salt and black pepper|
|Additional fresh basil (optional)|
- 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; top with onion. Bake 25 to 30 minutes or until tomatoes look dry and are lightly browned. Let tomatoes cool slightly; finely chop.
- Place tomato mixture, 3 cups reserved juice from tomatoes, chicken broth, tomato paste and allspice in slow cooker; mix well. Cover; cook on LOW 8 hours or on HIGH 4 hours.
- Add evaporated milk and basil; season with salt and pepper. Cook on HIGH 30 minutes or until hot. Garnish with basil and onion slices.
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