You start of by draining whole tomatoes, reserving the juice and roasting them in the oven. I give the tomatoes a squeeze to get out as much liquid as possible.
Roast Tomato Basil Soup
2-1/2T dark brown sugar
1 med. onion, finely chopped
3C tomato liquid reserved from canned tomatoes
3C chicken broth
3T tomato paste
1/4t ground allspice
1 can (5 oz.) evaporated milk
1/4C shredded fresh basil leaves (abt. 10 lg. leaves)
Salt and pepper
To roast tomatoes, preheat oven to 450F. Line cookie sheet with foil; spray with nonstick cooking spray. Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Bake about 25-30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.
Place tomato mixture, 3C reserved liquid, chicken broth, tomato paste and allspice in slow cooker. Mix well. Cover; cook on Low 8 hours or High 4 hours.
Add evaporated milk and basil; season with salt and pepper. Cook 30 minutes or until hot. Garnish as desired.
Makes 6 servings.