Roasted Tomato Basil Soup - cooking recipe

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

Preparation

Preheat oven to 450\u00b0F.
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!