This is a soup I serve often in my bread classes it's easy and very tasty. It could also be served cold in the summer for an appetizer.
Roasted Tomato Basil Soup
Makes about 2 quarts (10 servings)
1 T olive oil
1 onion rough chopped
1/2 tsp dried garlic
1 lg red bell pepper rough chopped
3/4 c. chopped fresh basil (1 T. dried)
2 (15 oz ) cans fire roasted diced tomatoes with garlic , undrained
1 (15 oz) can tomatoes any kind
1 can evaporated milk
1/4 tsp salt
1/4 tsp black pepper
Roast the onion, bell pepper and sprinkle with the dried garlic in 425 degree oven with the olive oil. Stir occasionally until soft.
In blender, put the roasted vegetables, and the canned canned tomatoes and blend until smooth. Dump into the crock pot. Add all the other ingredients to the crock pot and turn on low, heat thru.
This is a pretty quick soup so if you make it in advance store in the refrigerator until a few hours before you want to serve it. Then heat it in the crock pot just before you are going to serve it.
Roasted Tomato Basil Soup
Makes about 2 quarts (10 servings)
1 T olive oil
1 onion rough chopped
1/2 tsp dried garlic
1 lg red bell pepper rough chopped
3/4 c. chopped fresh basil (1 T. dried)
2 (15 oz ) cans fire roasted diced tomatoes with garlic , undrained
1 (15 oz) can tomatoes any kind
1 can evaporated milk
1/4 tsp salt
1/4 tsp black pepper
Roast the onion, bell pepper and sprinkle with the dried garlic in 425 degree oven with the olive oil. Stir occasionally until soft.
In blender, put the roasted vegetables, and the canned canned tomatoes and blend until smooth. Dump into the crock pot. Add all the other ingredients to the crock pot and turn on low, heat thru.
This is a pretty quick soup so if you make it in advance store in the refrigerator until a few hours before you want to serve it. Then heat it in the crock pot just before you are going to serve it.
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