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Spicy Roasted Tomato Soup With A Fresh Herb Salad


  • 4 pounds fresh tomatoes, quartered
  • 10 cloves of garlic
  • 1 small carrot, peeled and finely chopped
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup minced shallots
  • 2 tablespoons grated fresh horseradish
  • 1/4 cup chopped fresh parsley leaves
  • 3 cups V-8 juice
  • 2 tablespoons Worcestershire sauce
  • Juice of 2 lemons
  • 1 pint of yellow tear drop tomatoes
  • 1/2 cup thinly sliced red onions
  • 1/4 cup small fresh basil leaves
  • 1/4 cup small fresh tarragon leaves
  • 1/4 cup small fresh chervil leaves
  • 1/4 cup small fresh flat leaf parsley
  • Drizzle of extra-virgin olive oil


  • Preheat the oven to 400°F. In a mixing bowl, toss the tomatoes, garlic, carrots and olive oil together. Season with salt and pepper. Place the tomatoes on a baking sheet. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. In a food processor with a metal blade, combine the roasted tomatoes shallots, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from 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, salt and pepper. To serve, ladle the soup into each bowl.
  • Garnish each soup with the tomato and herb salad.
  • Yields: 6 to 8 servings

Recipe Details