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Roasted-Tomato Basil Soup Recipe

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This recipe for Roasted-Tomato Basil Soup, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Wednesday, September 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2T. good olive oil
1 T. kosher salt
1 1/2 t. freshly ground pepper
2 cups chopped yellow onions ( 2 onions)
6 garlic loves, minced
2 T. unsalted butter
1/4 t. crushed red pepper flakes
28 oz. canned plum tomatoes with their juice
4 cups fresh basil leaves, packed
1 t. fresh thyme leaves
1 quart chicken stock or water

Directions:
Directions:
Preheat the oven to 400. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 min. In an 8 quart stockpot on medium heat, saute the onions and garlic with 2 T. of olive oil, butter and red pepper flakes for 10 min, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40min. Pass through a food mill fitted with the with the coarsest blade. Taste the seasonings. Serve hot or cold.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Barefoot Contessa

 

 

 

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