The Wine Cabinet
 
 
 

 



Dear Subscriber 

 

 

It"s Sunday, 10 February at The Wine Cabinet!

It"s a very cold day without anything to distract from the winter weather.
Let"s make a hearty soup ( that would be Roasted Tomato Basil Soup)
and
have a glass of Darby "Purple Haze" Red to wash it down - at 20% Off no less!

All you have to do is ask!

And if , by chance, you don"t want to take the time to make the recipe from the Barefoot Contessa (Ina Garten), you can pick up a pint or two of our Shore Boys Soups in the Freezer!!

Have a great Sunday!

 Roasted Tomato Basil Soup
 


Ingredients

  • 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


Directions

  • 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.


We always do our best to make certain that each and every day is a special occasion - Sunday is no different!!


See you this afternoon!  


Kate, Natalie, Heidi, Kathy, Susie, Brigitte
Bill, Steve, Nate, Rande and Mike

 

 

 
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