Creole Tomato Basil Soup

  • Yield 12 servings

Serve with a good crusty bread.

Ingredients

4 pounds Creole tomatoes
1/2 cup (1 stick) butter
3 cups chopped onions
2 cups chopped celery
1 tablespoon chopped garlic
1/2 cup tomato paste
1 cup dry vermouth
8 cups chicken stock or canned chicken broth
1 cup heavy cream
1 tablespoon Creole seasoning
1 tablespoon sugar
1 cup thinly sliced fresh basil
Kosher salt and cracked black pepper to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. Core the tomatoes and cut into halves. Score the skin with a sharp knife and place cut side down on a baking sheet. Roast for 15 minutes or until the skins blister. Cool and remove the skins.
  3. Squeeze the tomatoes over a strainer into a bowl to remove the seeds; reserve the strained juice and tomatoes.
  4. Melt the butter in a large saucepot. Add the onions, celery and garlic. Cook, covered, over low heat until tender.
  5. Add the tomatoes and tomato paste. Cook for 10 to 15 minutes.
  6. Add the vermouth and stir to deglaze the saucepot. Stir in the chicken stock and bring to a boil.
  7. Reduce the heat to a simmer and stir in the cream, Creole seasoning and sugar.
  8. Puree in batches in a food processor and return to the saucepot.
  9. Add the basil and simmer for 10 to 15 minutes or until heated through and of the desired consistency.
  10. Season with kosher salt and cracked pepper.

Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, the Flavor of New Orleans (Dickie Brennan & Co., 2002)

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