Creole Tomato Basil Soup

  • Yield: 12 servings


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


  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)