Spicy Roasted Tomato Soup with Herb Salad

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.