Tomato Basil Ravioli Soup

Kneaders Bakery & Cafe Restaurant Copycat Recipe

2 tablespoons butter
3 (14.5 oz.) cans diced tomatoes, drained, juice reserved
1 small onion, diced finely
1 tablespoon brown sugar
1 tablespoon tomato paste
2 tablespoons flour
3 cups chicken broth
2 bay leaves
1/2 cup evaporated milk
12 ounces frozen ravioli
1 1/2 teaspoon dried basil

Melt the butter in a skillet.  Add the tomatoes, onions, brown sugar, tomato paste, 1/2 teaspoon salt and cook for about 5 minutes over medium heat.  Stir in the flour and cook for 1 minute longer.  Whisk in 1 cup of broth.  Transfer the contents of skillet to the slow cooker.  Stir in the remaining broth, reserved tomato juice and bay leaves into slow cooker.

Cover and cook on LOW for 4 to 6 hours.  Discard the bay leaves.  Pour contents of slow cooker into a food processor or blender.  Blend until smooth.  Pour back into the slow cooker.  Stir in the milk, basil and ravioli.  Cover and cook on HIGH for 1 more hour, or until ravioli are cooked through.  Salt and pepper to taste. Makes 6 to 8 servings.

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