Roasted Tomato Basil Soup

READY IN: 9hrs 20mins
Recipe 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

Top Review by Maryland Jim

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.

Ingredients Nutrition

Directions

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

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