Roast Tomato Basil Soup

It has been a while since I shared a recipe.  This recipe came from a sweet friend in Albuquerque.  I really like this soup and recently made  a double batch to take to a potluck.  I ended up using what little soup was left in a turkey chili.

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.

Sprinkle on some brown sugar and chopped onion and pop it in the oven.

When it cools down enough to touch, chop up the tomatoes and put it in the crockpot.  I have to say clean-up is a lot easier if you do it straight away and don't let the foil sit.  The sugar and juices carmelize and if it goes under the foil the foil will stick to the sheet.  Your better off to chop of the tomatoes and get the foil off as soon as possible.

I forgot to snap a picture when it was piping hot and ready to be taken.  This is what was left in the crock pot.  You can see some nice tomatoes chunks in there.

Roast Tomato Basil Soup

2 cans (28 oz.) peeled whole tomatoes, drained, liquid reserved
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.