Roasted Tomato Basil Soup
Yield: Serves 8-10
2 cups of fresh basil
1 100oz can of Roma tomatoes
15 large tomatoes (fresh and roasted)
2 onions, diced
1 head of garlic, minced
1/4 cup sugar
1 stick of butter
salt and pepper
1. Slice up all of your tomatoes. Throw 1/3 of your tomatoes right into your Crockpot. For the remaining 2/3 of your tomatoes spread out on a foil lined baking sheet and drizzle with olive oil, salt, and pepper. Bake at 400 F for 30 minutes.
2. In your Crockpot, add your can of Roma tomatoes, basil, garlic, onions, and sugar. Turn on LOW for 8 hours and 30 minutes.
3. When your tomatoes have finished roasting, in the oven, add the entire contents (oil drippings and all) to your Crockpot along with your stick of butter.
4. When the 8 hours and 30 minutes are up use your immersion blender to smooth out the lovely lumps and make it nice and creamy.
This is a great soup to make if you have a bunch of tomatoes and basil growing in your garden...which is exactly why I made this! I made the huge batch in the Crockpot and froze the remainder in containers to save for cooler weather. My husband is the only one in the house that likes soup, so he gets this all to his self! Lucky guy! :)