Roasted Tomato Soup With Basil

• 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

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 450u0b0 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.

tomatoes, chicken broth, tomatoes, condensed chicken broth, tomato paste, balsamic vinegar, fresh basil, thyme, onion, brown sugar

Taken from www.tasteofhome.com/recipes/roasted-tomato-soup-with-basil/ (may not work)