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Recipe Source: cdkitchen.com
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Roasted Tomato and Basil Soup
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Serves/Makes: 6
Ready in: 2-5 hrs
- 2 cans (28 ounce 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 basil, shredded
- salt and pepper, to taste
Preheat your oven 450 degrees F. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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