Spicy Roasted Tomato Soup with Herb Salad
Spicy Roasted Tomato Soup with Herb Salad recipe
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
tomatoes
quartered |
|
| 10 | cloves |
garlic
|
|
| 1 | small |
carrots
peeled, chopped |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
shallots
minced |
*
|
| 2 | tablespoons |
horseradish
|
|
| ½ | cup |
parsley leaves
|
|
| 3 | cups |
vegetable juice cocktail
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | each |
lemons
juice only |
|
| 1 | pint |
yellow tomatoes
|
* |
| ½ | cup |
red onion
sliced |
|
| ¼ | cup |
basil
|
*
|
| ¼ | cup |
tarragon leaves
|
*
|
| ¼ | cup |
chervil
leaves |
*
|
| ¼ | cup |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
tomatoes
quartered |
|
| 1E+1 | cloves |
garlic
|
|
| 1 | small |
carrots
peeled, chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
shallots
minced |
*
|
| 3E+1 | ml |
horseradish
|
|
| 118 | ml |
parsley leaves
|
|
| 7.1E+2 | ml |
vegetable juice cocktail
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 2 | each |
lemons
juice only |
|
| 473 | ml |
yellow tomatoes
|
* |
| 118 | ml |
red onion
sliced |
|
| 59 | ml |
basil
|
*
|
| 59 | ml |
tarragon leaves
|
*
|
| 59 | ml |
chervil
leaves |
*
|
| 59 | ml |
parsley leaves
|
|
Directions
Preheat the oven to 400℉ (200℃).
On a baking sheet, toss the tomatoes garlic, carrots and olive oil.
Season with salt and pepper. Roast for 15 minutes, or until the tomatoes a re tender.
Remove from the oven and cool completely.
In a food processor with a metal blade, combine the roasted Purée the mixture until slightly smooth.
Add the juice, Worcestershire sauce, and juice from 2 lemons. Purée un till 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.
