Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

(6 to 8 servings)


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 (I used only about 1 ½ cups)

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.

Turkey Meatballs

We were craving Meatball subs so we made our own! Fantastic recipe- I almost feel Italian :)

Ingredients

• 1 1/2 pounds fresh ground turkey
• 1 small dice sweet onion
• 2 teaspoons chopped fresh oregano leaves
• 2 teaspoons chopped fresh basil leaves
• 2 to 3 cloves minced garlic
• Sea salt
• Freshly ground black pepper
• 3 large eggs
• 1 3/4 cups bread crumbs
• 1 cup heavy cream
• 1/2 cup olive oil
• 1 tablespoon butter
• 1 1/2 cups all-purpose flour, for dusting the meat balls before browning

Directions

Mix turkey meat, onion, fresh herbs, garlic, and salt and pepper. Add eggs, bread crumbs, and heavycream. Roll meatballs to desired size. See Chef's Note 1.

Heat a large saute pan. Add oil and butter and cook over medium heat until the butter turns golden brown, about 5 minutes. Browning the butter adds great flavor.

See Chef's Note 2. Dust meatballs in a little flour and brown. The meatballs should be cooked on a medium-high heat. They can be finished in the oven by roasting or placed in pre-made tomato sauce. Remember this is only for browning the meatballs.

Chef's Note 1:

We recommend you taste and test as you go by make a small patty before you begin to assemble the meatballs.

Chef's Note 2:

Rub a little water in the palm of your hands. It makes the job easier.

* Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Homemade Cream of Mushroom Soup

In case you're tired of the canned variety.... Make it and freeze it!

Ingredients

• 5 cups sliced fresh mushrooms
• 1 1/2 cups chicken broth
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup half-and-half
• 1 tablespoon Worcestershire Sauce
  

Directions

1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add Worcestershire Sauce.