I didn't use Emerils - I pick them up at Central market - looked for the box color 'cause I can't remember the brand.
Here's one -
* Exported from MasterCook *
ROASTED TOMATO BASIL SOUP W/GOAT CHEESE CRUMBLES
Recipe By :2003 APPRENTICESHIP DINNER a collaboration of a Barefoot Contessa Cookbook & The National Culinary Review Magazine
Serving Size : 6
3 lbs ripe plum tomatoes, cut in half
1/4 cup + 2 T Olive oil
1 Tbsp kosher salt
1 1/2 tsps freshly ground black pepper
2 med chopped yellow onions -- ~2 cups
6 clove garlic, minced
2 Tbsps unsalted butter
1/4 tsp crushed red pepper flakes
28 ozs canned plum tomatoes with juice
4 c fresh basil leaves, packed
1 tsp fresh thyme leaves
1 qt chicken stock or water
Garnish:
3 ozs Goat cheese
1. Oven - 400°
2. Toss the tomatoes, 1/4 cup olive oil, salt & pepper together
3. Spread tomatoes in 1 layer on b. sheets & roast for 45 min.
4. In stockpot over med. heat, sauté onions & garlic with 2 T olive oil, butter & red pepper flakes for 10 min., till onions start to brown.
5. Add the canned tomatoes, basil, thyme & chicken stock.
6. Add oven-roasted tomatoes, including the liquid on b. sheet.
7. Bring to boil & simmer uncovered for 40 min.
8. Pass thru a food mill fitted w/the coarsest blade. Or processor/blender.
9. Taste for seasonings.
Can be served hot or cold.
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and here's Bills -
* Exported from MasterCook *
ROASTED-TOMATO BASIL SOUP
3 lbs ripe plum tomatoes -- each cut in half length wise
1/4 C good olive oil plus 2 T divided
1 T kosher salt
1 & 1/2 t fresh ground pepper
2 C chopped yellow onions
6 garlic cloves minced
2 T butter
1/4 t crushed red pepper flakes
1 can tomatoes with juice (pref. San Marzano DOC) -- (28 oz)
4 C fresh basil leaves
1 t fresh thyme leaves
1 qt chicken stock
grated parmesan cheese
Preheat oven to 400
Toss together tomatoes, 1/4C olive oil, salt and pepper
Spread tomatoes in one layer, on a rimmed baking sheet, and roast 45 min. (the smell is incredable).
In an 8 qt stockpot over med heat, saute the onions and garlic with remaining oil, the butter and red pepper flakes for 10 min until onions start to brown.
Add canned tomatoes, basil,thyme and chicken stock.
Add oven roasted tomatoes, including liquid on bakin sheet.
Bring to a boil and simmer uncovered 40 min.(The smell is overpowering!)
Blend in batches.
Serve with parmesan.
I have 12 servings frozen and plan to make more. Wonderful and keeps forever!!!
--------------------
Resident Sage
I just made a new batch--had a bowl drizzeled with Manni Per me figlio olive oil along with Taleggio cheese toast for brunch--God is good.
Description:
"Bill Miller's recipe (old bay)"
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Well, my roasted red bell pepper soup isn't in M.C. - will have to type it in and add it to this post. sorry.