Soup’s On: Roasted Tomato Basil Soup Recipe

to 10px; WIDTH: 307px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center” alt=”” src=”” border=”0″ />Vintage Silver Soup Ladle is available
from “Treasures” by The Antiques Diva™

Dear Diva Readers,

top:2px;padding-right:5px;font-family:times;”>Soup is a staple in the Diva Household. After a hard day’s work hitting the flea markets, I love nothing more than to return home and dish up a steaming bowl of Roasted Tomato Soup. Often we serve alongside this dish a modern, diva-inspired twist on the classic American toasted cheese sandwich, substituting Kraft singles with brie or camembert! This substitute was made out of necessity when we first moved to Paris and couldn’t find American cheese – but now it’s one of our favorite comfort foods for casual weekends at home! While tomato soup of any kind is down-right tasty, following is my favorite Tomato Soup recipe courtesy of The Barefoot Contessa!

tomato-basil-soup-recipe/index.html” target=”_blank”>The Barefoot Contessa’s Roasted Tomato and Basil Soup Recipe
• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the 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 for seasonings. Serve hot or cold.


to 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center” alt=”” src=”” border=”0″ />Located in Berlin? Take Cooking Lessons with Chef in Berlin!
Jill DiGiovanni, a Berlin-based Canadian chef with over 25 years experience, is now offering cooking lessons and promises to share her wisdom, teaching you to “Cook like a Pro, while eating like a Queen!”

BASIC KNIFE SKILLS – Thursday May 6 from 18:00 to 21:00
NO COOK PASTA SAUCES – Wednesday May 12 from 18:00 to 21:00
APPS & SWEETS IN GLASS – Thursday May 20 from 18:00 to 21:00
MAKE AHEAD GOURMET – Wednesday May 26 from 18:00 to 21:00

Price per Class – 35 € per person

Contact”> for class outline, list of tools required or any other questions! No experience required (seriously!), class size limited to 10 participants. Tell your friends and come together – it’s fun!


to 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center” alt=”” src=”” border=”0″ />Soup’s On! Serve up something sensational with this Vintage Silver Plate (marked) Soup Ladle in green felt-lined box. Purchased at the famed French Flea Market – La Foire Nationale a la Brocante et Aux Jambons in the Parisian suburb of ile de Chatou, this ladle originates from the late 19th to early 20th C and is as functional today as it was nearly 100 years ago!

“TREASURES” by The Antiques Diva™
European Antiques, Vintage Finds & Objects of Curiosity!

Bon Appetit!

The Antiques Diva™