Roasted Tomato Basil Soup

Preheat oven to 450°F.

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!