Spicy Roasted Tomato Soup

by Vicki Braun

Servings: 6 servings

INGREDIENTS

4 lb. fresh tomatoes, quartered
10 cloves garlic
1 small 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 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

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.

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