Spicy Roasted Tomato Soup
|
Ingredients
4 lbs. | fresh tomatoes, quartered | 10 cloves | garlic | 1 | sm. carrot, peeled and finely chopped | 2 tbsp. | olive oil | | Salt, to taste | | Black pepper, freshly ground, to taste | 1/2 cup | shallots, minced | 2 tbsp. | fresh horseradish, grated | 1/4 cup | fresh parsley leaves, chopped | 3 cups | V-8 juice | 2 tbsp. | Worcestershire sauce | 2 | lemons, juice of | 1 pint | yellow tear drop tomatoes | 1/2 cup | red onions, thinly sliced | 1/4 cup | sm. fresh basil leaves | 1/4 cup | sm. fresh tarragon leaves | 1/4 cup | sm. fresh chervil leaves | 1/4 cup | sm. fresh flat leaf parsley | | Drizzle of extra-virgin olive oil |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat the oven to 400°F. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Purée until the mixture is smooth. Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Purée until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely.
In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley. Season with a drizzle of the extra-virgin olive oil, salt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad.
Similar Recipes
soups, tomato soup