Roasted Tomato Soup With Basil

1. 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. 2

   Pierce reserved tomatoes; place in a greased 15x10x1-in. baking pan. Sprinkle with onion and 1/4 cup brown sugar. Bake at 450u00b0 for 20-30 minutes or until onion is tender. Cool slightly and chop.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.