"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted-Tomato Basil Soup Recipe

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This recipe for Roasted-Tomato Basil Soup, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Heldman Family
Added: Tuesday, April 22, 2008


3 lbs ripe plum tomatoes
¼ cup plus 2 T. good olive oil
1 T. kosher salt
1½ tsp. black pepper
2 cups yellow onions, chopped (about two onions)
6 garlic cloves, minced
2 T. unsalted butter
¼ tsp crushed red pepper flakes
28 oz canned plum tomatoes w/ their juice
4 cups basil leaves, packed
1 tsp. fresh thyme leaves
1 qt. chicken stock or water

Preheat oven to 400°. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes. In an 8-qt. stockpot on medium heat, sauté the onions and garlic with 2 T. of olive oil, butter, and red pepper flakes for 10 minutes, 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 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.




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