"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

ROASTED TOMATO SOUP Recipe

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This recipe for ROASTED TOMATO SOUP, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Donivan
Added: Sunday, March 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
7 LARGE TOMATOES,HALVED LENGTHWISE
1 LARGE ONION,QUARTED
2 TBLS OLIVE OIL
1 32 OUNCE BOX CHICKEN BROTH
1/2 TSP. SALT
1/2 TSP. PEPPER
2 CUPS HEAVY WHIPPING CREAM
CHOPPED FRESH BASIL

Directions:
Directions:
HEAT OVEN TO 400. LINE A RIMMED BAKING SHEET WITH FOIL. PLACE TOMATOES AND ONIONS CUT SIDE DOWN;DRIZZLE WITH OLIVE OIL. BAKE FOR 45 MINUTES,OR UNTIL TOMATOS AND ONIONS ARE BROWNED. SET ASIDE TO COOL. PEEL TOMATOES,RESERVING JUICES FROM PAN. IN A LARGE SAUCEPAN,PLACE TOMATOES ONIONS,JUICES AND ADD BROTH SALT AND PEPPER. BRING TO A BOIL OVER MED. HIGH HEAT,REDUCE HEAT AND SIMMER 20 MINUTES. IN THE CONTAINER OF AN ELECTRIC BLENDER,PUREE TOMATO MIXTURE,IN BATCHES UNTIL SMOOTH. RETURN MIXTURE TO SAUCEPAN. STIR IN CREAM AND COOK OVER MED. LOW HEAT, FOR 20 MINUTES. GARNISH WITH CHOPPED FRESH BASIL

 

 

 

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