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Name: Spicy Roasted Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c fresh tarragon leaves Small; 1/4 c fresh flat leaf Small; 1/4 c fresh parsley leaves Chopped; 2 tb Worcestershire Sauce; juice of 2 lemons; 1/4 c fresh chervil leaves Small; 4 lb Fresh tomatoes quartered; Salt; 1/2 c red onions Thinly sliced; 2 tb olive oil; Black Pepper freshly ground; 2 tb fresh horseradish Grated; 1 pt Yellow tear drop tomatoes; 10 Garlic; ; chopped; 1/2 c Shallots minced; 3 c V-8 juice; 1 sm Carrot peeled and finely chopped; 1/4 c fresh basil leaves Small; Drizzle extra-virgin

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INGREDIENTS

1/4 c fresh tarragon leaves ; Small
1/4 c fresh flat leaf ; Small
1/4 c fresh parsley leaves ; Chopped
2 tb Worcestershire Sauce
juice of 2 lemons
1/4 c fresh chervil leaves ; Small
4 lb Fresh tomatoes ; quartered
Salt
1/2 c red onions ; Thinly sliced
2 tb olive oil
Black Pepper ; freshly ground
2 tb fresh horseradish ; Grated
1 pt Yellow tear drop tomatoes
10 Garlic
; chopped
1/2 c Shallots ; minced
3 c V-8 juice
1 sm Carrot ; peeled and finely chopped
1/4 c fresh basil leaves ; Small
Drizzle extra-virgin

Servings

INSTRUCTIONS

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. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America

NOTES

Alert editor

Spicy Roasted Tomato Soup

1/4 c fresh tarragon leaves Small
1/4 c fresh flat leaf Small
1/4 c fresh parsley leaves Chopped
2 tb Worcestershire Sauce
 juice of 2 lemons
1/4 c fresh chervil leaves Small
4 lb Fresh tomatoes quartered
 Salt
1/2 c red onions Thinly sliced
2 tb olive oil
 Black Pepper freshly ground
2 tb fresh horseradish Grated
1 pt Yellow tear drop tomatoes
10 Garlic
 ; chopped
1/2 c Shallots minced
3 c V-8 juice
1 sm Carrot peeled and finely chopped
1/4 c fresh basil leaves Small
 Drizzle extra-virgin

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.        NOTES : From Chef and author Emeril Lagasse    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (3376g)
Recipe Makes: 1

Calories: 1111
Calories from Fat: 150 (14%)

Amt Per Serving		% DV

	Total Fat 16.7g	22 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 5.2g
Cholesterol 0mg		0 %
Sodium 2053.6mg		71 %
Potassium 10121.6mg		266 %
Total Carbohydrate 223.9g		66 %
	Dietary Fiber 40.7g	163 %
	Sugars, other 183.3g
Protein 50.5g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1111

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