Creole Tomato Basil Soup
- Yield 12 servings
Serve with a good crusty bread.
- 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
- Preheat the oven to 400 degrees.
- 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.
- Squeeze the tomatoes over a strainer into a bowl to remove the seeds; reserve the strained juice and tomatoes.
- Melt the butter in a large saucepot. Add the onions, celery and garlic. Cook, covered, over low heat until tender.
- Add the tomatoes and tomato paste. Cook for 10 to 15 minutes.
- Add the vermouth and stir to deglaze the saucepot. Stir in the chicken stock and bring to a boil.
- Reduce the heat to a simmer and stir in the cream, Creole seasoning and sugar.
- Puree in batches in a food processor and return to the saucepot.
- Add the basil and simmer for 10 to 15 minutes or until heated through and of the desired consistency.
- 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)