Roasted Tomato Basil Soup

Name: Roasted Tomato Basil Soup
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 6 serving(s)
Ingredients: 2 (28 ounce) cans whole tomatoes; 1 medium onion, chopped finely; 2 tablespoons brown sugar; 6 ounces tomato paste; 2 cups chicken broth (or vegetable if you prefer); 5 garlic cloves, pressed; 1/4 teaspoon allspice; 1/4 cup fresh basil, shredded (about 10 large leaves); 5 ounces evaporated milk; salt and pepper, to taste

Submitted by Stephanie Z.

"I got this soup from a slow cooker cookbook, but you can also make it on the stovetop. In my opinion, it's the perfect consistency, with a few chunks of tomatoes and a slightly cream sauce. Serve with fresh bread...Mmm:-D"

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photo by Maryland Jim

Ready In:: 9hrs 20mins
Ingredients:: 10
Serves:: 6

ingredients

2 (28 ounce) cans whole tomatoes
1 medium onion, chopped finely
2 tablespoons brown sugar
6 ounces tomato paste
2 cups chicken broth (or vegetable if you prefer)
5 garlic cloves, pressed
¹⁄₄ teaspoon allspice
¹⁄₄ cup fresh basil, shredded (about 10 large leaves)
5 ounces evaporated milk
salt and pepper, to taste

directions

Preheat oven to 450°F.
Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
Line a baking sheet with aluminum foil and spray with cooking spray.
Place tomatoes in a single layer on foil.
Sprinkle with brown sugar and chopped onion.
Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
Dice tomatoes, careful of the hot juice!
In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
If using a pot, simmer for 4-6 hours over low heat.
In a crock pot, cook for 8 hours on low.
Add basil, evaporated milk, salt, and pepper,.
Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!

Questions & Replies

For 'reserve the liquid' - do I just pour it out of the can or do I also express all the liquid from inside each whole tomato? Also - if using fresh tomatoes - do I remove skin? Thanks!

Chocoknitter

Reviews

Very nice soup. Made it for dinner last night. The cans of tomatoes that I used did not have enough juice so I used V-8 juice. I like this recipe cause I have so much basil growing this year it gives me another way of using basil. Made mde Football Pool 2009.

Maryland Jim
Delicious!! We loved this thick and hearty soup. I made this in my 4-qt. crockpot, cooking it on "high" for 2 hours and "low" for 4 hours. I needed to stretch the soup to serve more people, so I used 8 oz. of evaporated milk instead of 5 oz. Also, I added a little sugar to cut the tartness/ acidity of the tomatoes. My family devoured this and wanted to know when I was going to make it again. Thank you for sharing this fabulous recipe...it is definitely a keeper!! *Made for 2009 Football Pool*

Bayhill
i'm an idiot in the kitchen, and even i was able to make this...and it was delicious!!

lesliesuch
This soup was delicious!!! A little time consuming, but absolutely worth it. I loved the idea of using evaporated milk instead of cream, the flavor from the roasted tomatoes definitely usurps the traditional creamy flavor, and it isn't missed.

Mad scientist
I wish I could this more than 5 Stars it was that good, served with crusty breard and roasted veggies made a great meal (ED). Theresa who doesn't like tomatoes give it a 5 star also.

EdandTheresa

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Tweaks

This soup was delicious!!! A little time consuming, but absolutely worth it. I loved the idea of using evaporated milk instead of cream, the flavor from the roasted tomatoes definitely usurps the traditional creamy flavor, and it isn't missed.

Mad scientist