Roast Tomato-Basil Soup

Roast Tomato-Basil Soup

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)


  1. 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.
  2. 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.
  3. 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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