Tuesday, October 13, 2009

Roasted Tomato-Basil Soup in the Crockpot

2 cans (28 oz each) peeled whole tomatoes, drained, liquid reserved
2 ½ tablespoons packed dark brown sugar
1 medium onion, finely chopped
3 cups chicken broth
3 tablespoons tomato paste
¼ teaspoon ground allspice
1 can (5 oz) evaporated milk
¼ cup shredded fresh basil
salt and pepper

Preheat oven to 450 degrees.
Line baking sheet with foil.
Spray with nonstick cooking spray.
Arrange tomatoes on foil in single layer.
Sprinkle with brown sugar and top with onion.
Bake for about 30 minutes or until tomatoes look dry and light brown.
Let tomatoes cool slightly; finely chop.
Place tomato mixture, 3 cups reserved liquid from tomatoes, broth, tomato paste and allspice in the crock pot.
Mix well.
Cook on HIGH for 4 hours.

Add evaporated milk and basil.
Season with salt and pepper.
Cover; cook on HIGH for 30 minutes or until hot.

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