Rosemarie Hofstad, Fridley, Minnesota, offers an unusual Roasted Tomato-Basil Soup recipe for the soup brigade.
Roasted Tomato-Basil Soup
2 cans (28 ounces each) peeled whole tomatoes, drained, liquid reserved
2 1⁄2 tablespoons packed dark brown sugar
1 medium onion, finely chopped
3 cups chicken broth
3 tablespoons tomato paste
1⁄4 teaspoon ground allspice
1 can (5 ounces) evaporated milk
1⁄4 cup shredded fresh basil (about 10 large leaves)
Salt and black pepper to taste
Heat oven to 450°F.
Line baking sheet with foil and spray with nonstick cooking spray. Arrange tomatoes on foil in a single layer. Sprinkle with brown sugar and top with onion. Bake for 25 to 30 minutes, or until tomatoes look dry and light brown. Let tomatoes cool slightly, then chop finely.
Place tomato mixture, 3 cups reserved tomato liquid, broth, tomato paste and allspice in slow cooker. Mix well. Cover and cook on Low for 8 hours or on High for 4 hours.
Add evaporated milk, basil, salt and pepper. Cook on High for an additional 30 minutes, or until hot. Yields 6 servings.