My mom and dad got me a Crock Pot cookbook for Christmas last year and since being married I have begun to try a lot of those recipes on our lazy weekends. Since Fall is the perfect season for soups I tried my hand at the roasted tomato and basil soup recipe. It was so amazing that it is my favorite thing this Friday!! We have had it in my house twice in the last month and I’m making it again this weekend! It’s very easy and delicious. It is a heavier soup with robust flavor. Grilled cheese sandwiches make the perfect sidekick! Being that it is made in the Crock Pot it can be a perfect addition to a family gathering or holiday party! Enjoy!
2 cans (28 oz size) peeled, whole tomatoes, drained and liquid reserved
2 1/2 tablespoons packed dark brown sugar
1 medium onion, finely chopped
3 cups chicken broth (low sodium)
3 tablespoons tomato paste
1/4 teaspoon ground allspice
1 can (5 ounce size) evaporated milk
1/4 cup fresh shredded basil
salt and pepper, to taste
Preheat your oven @ 450F. Line a baking sheet with foil, spray with a non stick cooking spray.
Arrange tomatoes on foil in a single layer. Sprinkle with brown sugar and top with onions. Bake for 30 minutes or until tomatoes look dry and light brown. Let them cool a bit; finely chop them.
Place tomato mixture, 3 cups liquid from tomatoes, broth, tomato paste, and all spice into Crock pot. Mix well. Cover and cook on HIGH for 4 hours.
Then add evaporated milk and basil, salt and pepper. Cover and cook again for 30 minutes or until hot.