Roasted Creole Tomato Soup | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Roast Creole tomatoes, onions, and peppers then puree in chicken stock for a flavorful soup. Garnish with croutons and goat cheese. Serve Louisiana-style!
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Ingredients
- 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)
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