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Spicy Roasted Tomato Soup
By Chef Emeril Lagasse

  • Ingredients

  • 4 pounds Organic Tomatoes (fresh) quartered
  • 10 cloves Organic Garlic
  • 1 small Organic Carrots peeled and finely chopped
  • 2 tablespoons Olive Oil
  • Salt and Fresh Ground Black Pepper
  • 1/2 cup Shallots minced
  • 2 tablespoons Horseradish Root grated
  • 1/4 cup Organic Parsley (fresh leaves) chopped
  • 3 cups V-8 Juice
  • 2 tablespoons Worcestershire Sauce
  • 2 Organic Lemon Juice
  • 1 pint Teardrop Tomatoes (yellow)
  • 1/2 cup Red onion thinly sliced
  • 1/4 cup Basil (fresh leaves)
  • 1/4 cup Tarragon (fresh leaves)
  • 1/4 cup Chervil (fresh leaves)
  • 1/4 cup Italian Parsley (leaves)
  • Extra Virgin Olive Oil (to drizzle)

  • Directions

  • Preheat the oven to 400 degrees.

  • 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.

  • Puree until the mixture is smooth.

  • Add the V-8 juice, Worcestershire sauce, and lemon juice, and puree 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 teardrop 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, and garnish with the tomato and herb ''salad''.