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Roasted Creole Tomato Soup



5 pounds halved Creole Tomatoes

1 teaspoon cayenne

1 1/2 teaspoons paprike

Dash white pepper

Dash black pepper

1 teaspoon dried thyme

1 1/2 teaspoons dried

1 teaspoon dried oregano

1/2 pound chopped onion

3 ounces garlic

2 quarts chicken stock

1 1/2 cups heavy cream

1/4 cup sugar in the raw

1 tablespoon kosher salt

1/4 cup tomato paste

1/4 cup olive oil



Lay tomato halves on two sheet trays and sprinkle with mixture of cayenne, paprika, white pepper, black pepper, thyme, basil, oregano, and granulated onion.  Broil until spices are well browned.

In a large sauce pot, saute chopped onions with olive oil until soft, then add tomatoes and roasted garlic.  Cook until tomatoes are soft.  Add chicken stock, cream, sugar, salt, tomato paste, and simmer.  Puree soup and thicken with roux as needed for 20 minutes and then strain.

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