Roasted Tomato Soup With Basil

Name: Roasted Tomato Soup With Basil
Ingredients: 2 cans (28 ounces each) whole tomatoes, undrained; 1 carton (32 ounces) chicken broth; 1 can (28 ounces) crushed tomatoes; 1 can (10-1/2 ounces) condensed chicken broth, undiluted; 1 can (6 ounces) tomato paste; 1/3 cup balsamic vinegar; 1/4 cup thinly sliced fresh basil leaves; 3 fresh thyme sprigs; 1 large onion, finely chopped; 1/4 cup plus 2 tablespoons packed brown sugar, divided

10 ingredients

3 steps

Ingredients

2 cans (28 ounces each) whole tomatoes, undrained
1 carton (32 ounces) chicken broth
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 can (6 ounces) tomato paste
1/3 cup balsamic vinegar
1/4 cup thinly sliced fresh basil leaves
3 fresh thyme sprigs
1 large onion, finely chopped
1/4 cup plus 2 tablespoons packed brown sugar, divided

Directions

1

Drain whole tomatoes, pouring juice into a Dutch oven; set tomatoes aside. Add the chicken broth, crushed tomatoes, condensed chicken broth, tomato paste, vinegar, basil and thyme to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until slightly thickened.
2

Pierce reserved tomatoes; place in a greased 15x10x1-in. baking pan. Sprinkle with onion and 1/4 cup brown sugar. Bake at 450° for 20-30 minutes or until onion is tender. Cool slightly and chop.
3

Discard thyme sprigs from soup. Stir in roasted tomato mixture and remaining brown sugar; heat through. Serve warm or cold.