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SOUP WEEK: SPICY ROASTED TOMATO SOUP

It's soup weather. This week, we'll offer you some winning concoctions to warm your belly and make your home smell spectacular. Today's recipe comes from the "Good Morning America" website and was invented by famous chef Emeril Lagasse.

INGREDIENTS

4 pounds fresh tomatoes, quartered

10 cloves of garlic

1 small carrot, peeled and finely chopped

2 tablespoons olive oil

Salt

Freshly ground black pepper

1/2 cup minced shallots

2 tablespoons grated fresh horseradish

1/4 cup chopped fresh parsley leaves

3 cups V-8 juice

2 tablespoons Worcestershire sauce

Juice of 2 lemons

1 pint of yellow tear drop tomatoes

1/2 cup thinly sliced red onions

1/4 cup small fresh basil leaves

1/4 cup small fresh tarragon leaves

1/4 cup small fresh chervil leaves

1/4 cup small fresh flat leaf parsley

Drizzle of extra-virgin olive oil

DIRECTIONS

Preheat the oven to 400 degrees 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. Puree until the mixture is smooth.

Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree 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.

Yields: 6 to 8 servings.

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