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!
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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
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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™

Reader’s Kitchen Tip and Soup Recipe – From The Contessa

Dearest Diva,

top:2px;padding-right:5px;font-family:times;”>I just have to tell you about the most marvelous kitchen tool my husband, Sir Jeffrey, bought me. It’s called a Mezzaluna and he got it from the Nigella Lawson Living Kitchen catalogue. It’s shaped like a crescent moon and is made of stainless steel. The moon edge is very sharp and makes chopping and cutting a breeze. I’ve used it on fresh herbs and most recently on several pounds of mushrooms. I was making one of my signature recipes (a divine cream of mushroom soup) and had to chop lots of mushrooms and also shallots. The Mezzaluna made the whole job so easy; I couldn’t believe I ever chopped with knives. It has handles on both sides so you just rock and chop. I love it!

Just a little tip for those foodies that read your blog.

Bon Appetite!

The Contessa


The Contessa’s Divine Cream of Mushroom Soup!

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2 lbs of fresh mushrooms
1/4 cup vegetable oil
1/4 cup butter ( I used salted)
4-5 shallots, chopped fine
2 1/2 tablespoons flour
4 cups heavy cream
1/2 cup of sherry or other white wine
pinch of nutmeg
salt and pepper
optional garnish…chopped fresh parsley

First of all regarding the mushrooms…You can use any kind that your local market has fresh. Sometimes I use your basic plain mushroom but sometimes I like to mix it up with shitake, baby bells, chanterelles, etc.

Finely chop the mushrooms and shallots.

In a large pan, heat the oil and butter over medium heat. Add the mushrooms and shallots; turn the heat up a bit and sauté, stirring frequently about 20 or so minutes. When the mushrooms look like a dark brown paste and most of the liquid has evaporated, add the flour
and stir.

Add the cream and deglaze the pan, then simmer about another 15 minutes until it thickens. Be careful it doesn’t stick. Keep scraping the bottom of the pan with a wooden spoon.

Now at this point, if you want your soup to have the consistency of bisque, you can puree the soup in batches in a food processor or blender. Personally, I prefer to keep it chunky.

Before you serve, add the nutmeg, salt and pepper to taste and finally the wine. I have tried it with sherry and white wine which I prefer. A nice dry white wine is great.

Serve with a nice crusty bread and salad and you have a wonderful dinner!