Spicy Roasted Tomato Soup

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Spicy Roasted Tomato Soup Ingredients

4 lb Fresh tomatoes; quartered	3 c V-8 juice
10 Cloves garlic	2 tb Worcestershire sauce
1 sm Carrot; peeled and finely	2 Lemons; juice of
; chopped	1 pt Yellow tear drop tomatoes
2 tb Olive oil	1/2 c Thinly sliced red onions
Salt	1/4 c Small fresh basil leaves
Freshly ground black pepper	1/4 c Small fresh tarragon leaves
1/2 c Minced shallots	1/4 c Small fresh chervil leaves
2 tb Grated fresh horseradish	1/4 c Small fresh flat leaf
1/4 c Chopped fresh parsley leaves	Drizzle of extra-virgin

Instructions for Spicy Roasted Tomato Soup

1. Preheat the oven to 400 degrees F. 2. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together. 3. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. 4. In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Puree until the mixture is smooth. 5. 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. 6. 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. 7. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad. Yields: 6 to 8 servings. Converted by MC_Buster. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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