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1 hours
Prep: 15 minutes
Cook: 40 minutes
250 calories per serving view nutrition facts
4 servings
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| 4 | pounds | tomatoes | quartered |
| 10 | cloves | garlic | |
| 1 | small | carrot | peeled, chopped |
| 2 | tablespoons | olive oil | |
| 1/2 | cup | shallots | minced |
| 2 | tablespoons | horseradish | |
| 1/2 | cup | parsley leaves | |
| 3 | cups | vegetable juice cocktail | |
| 2 | tablespoons | worcestershire sauce | |
| 2 | each | lemons | juice only |
| 1 | pint | yellow tomatoes | |
| 1/2 | cup | red onions | sliced |
| 1/4 | cup | basil | |
| 1/4 | cup | tarragon leaves | |
| 1/4 | cup | chervil | leaves |
| 1/4 | cup | parsley leaves |
Preheat the oven to 400 degrees F.
On a baking sheet, toss the tomatoes garlic, carrots and olive oil.
Season with salt and pepper. Roast for 15 minutes, or until the tomatoes a re tender.
Remove from the oven and cool completely.
In a food processor with a metal blade, combine the roasted Puree the mixture until slightly smooth.
Add the juice, Worcestershire sauce, and juice from 2 lemons.
Puree un til the mixture is smooth.
Season with salt and pepper.
Remove the mixture fr om the food processor and chill completely.
In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley.
Season with a drizzle of the extra-virgin olive oil, sa lt and pepper.
To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 643mg | 27% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 10.0g | 40% |
| Sugars 23.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 194% | Vitamin C | 263% | |
| Calcium | 16% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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