In a large saucepan, heat the oil over medium-high heat. Add the onions, celery, and carrots. Season with the salt, cayenne, and black pepper. SautÈ for 4 to 5 minutes. Add the garlic and tomatoes. Cook for 3 to 4 minutes, stirring often. Add the broth and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 1 hour 15 minutes.
Remove half of the mixture and puree it in a blender. Return it to the pot. Add the parsley and serve. Or refrigerate and serve chilled.
Yield: 8 to 10 servings
CREAMY CREOLE-STYLE TOMATO SOUP
Add 1/2 cup heavy cream after the soup has been pureed and returned to the pot. Cook, stirring, over medium heat for 3 to 4 minutes, to heat through.