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Palace Cafe's Creole Tomato Basil Soup

Source of Recipe


Palace Cafe and The Times-Picayune






List of Ingredients



• 4 lbs. Creole tomatoes
  
• 1/4 lb. butter
  
• 3 cups diced onions
  
• 2 cups diced celery
  
• 1 Tbsp chopped garlic
  
• 1/2 cup tomato paste
  
• 1 cup dry vermouth
  
• 1/2 gallon (8 cups) chicken stock
  
• 1 cup heavy cream
  
• 1 Tbsp Creole seasoning
  
• 1 Tbsp sugar
  
• 1 cup fresh basil, chiffonade
  
• Kosher salt and cracked black pepper to taste
  






Instructions



1. Preheat oven to 400º F.
   
   
2. Core and halve tomatoes. Score the skin of each half with a sharp knife. Lay tomato halves flesh-side down on a sheet pan and roast in oven for 15 minutes, or until skins blister. Allow to cool, then remove and discard skins. Remove seeds by squeezing tomatoes over a strainer into a mixing bowl. Retain all strained juice and set aside with roasted tomatoes.
   
   
3. Melt butter in a large pot and sauté onion, celery and garlic until tender. Add Creole tomatoes and tomato paste. Cook for 10 to 15 minutes; then deglaze with vermouth. Add chicken stock and bring to a boil. Reduce heat to a simmer and stir in cream, Creole seasoning and sugar. Purée until smooth, then return soup to stove. Stir in fresh basil and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
   
   Makes 20 appetizer servings
   or 12 entrée servings.