Roasted Creole Tomato Soup

Soups & Stews

Recipe courtesy of Southern and Smoked: Cajun Cooking Through the Seasons, by Jarred Zeringue

Serves 6

  • 12 Creole tomatoes, quartered and cored
  • 2 large yello onions, quartered and peeled
  • 1 red pepper, quartered and seeded
  • 6 cloves whole garlic
  • 3 tablespoons olive oil plus more for garnish
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • red pepper flakes to taste
  • 1 teaspoon thyme
  • 6-inch stale French bread, broken into pieces
  • 2 quarts chicken stock
  • croutons, goat cheese, basil, for garnisn (optional)

Roasted Creole Tomato Soup

Click image to enlarge



Preheat oven to 425F. In a large bowl, toss tomatoes, onions, red pepper, and garlic cloves with olive oil, salt, black pepper, red pepper flakes, and thyme. Arrange tomato mixture on a sheet pan and roast for 25 minutes. Transfer roasted vegetables, inclcuding any juices from the pan, to an 8 quart pot. Add the French bread and chicken stock. Bring to a simmer and cook for 20 minutes. The French bread wiill thicken and add body to the soup. Puree the soup and serve with croutons, a little olive oil, a spoon of goat cheese, and fresh basil (or use it to dip your favorite grilled cheese sandwich in!).


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