Saturday, September 12, 2009

Roasted Tomato-Basil Soup

2 28 oz. cans peeled whole tomatoes, drained and liquid reserved.
2 1/2 T. brown sugar
1 medium onion finely chopped.

3 cups tomato liquid reserved form canned tomatoes
3 cups chicken broth
3 T. tomato paste
1/4 teaspoon allspice

1 can evaporated milk
1/2 cream
1/2 cup shredded fresh basil leaves (about 10 large leaves)
salt and pepper to taste

1. Preheat oven to 450 degrees F. Line a baking sheet with foil, spray with non-stick cooking spray (I just used a silpat liner). Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake 25-30 minutes or until tomatoes look dry and light brown. Let cool slightly; finely chop.

2. Place tomato mixture, reserved tomato liquid, chicken broth, tomato paste and allspice in slow cooker. Mix well. Cover;cook on Low 8 hours or High 4 hours.

3. Add evaporated milk, cream and basil;season with salt and pepper.

Makes 6- 8 servings. Tastes great with shredded cheddar cheese on top or with Saltine crackers.