Creole Tomato Basil Soup


  • 4 lb Creole tomatoes
  • ½ c (1 stick) butter
  • 3 c chopped onions
  • 2 c chopped celery
  • 1 T chopped garlic
  • ½ c tomato paste
  • 1 c dry vermouth
  • + 6 more ingredients
    • 8 c chicken stock or canned chicken broth
    • 1 c heavy cream
    • 1 T Creole seasoning
    • 1 T sugar
    • 1 c 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 see...

View full recipe at Relish


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