Bloody Mary Tomato Soup Unverified!

Yield: 4-6 Servings
The Cron says this is better cold than hot but starts at "very good" at hot. Tomatoes, it suggest, are the seasoning driver. They suggest a celery garnish. Seems wasteful

Ingredients

  • 1/4 cup creme fraiche
  • 2 tsp prepared horseradish
  • salt and pepper, to taste
  • 3 lbs tomatoes, cored if tough and halved
  • 3 Tbl olive oil, divided
  • 3/4 cup celery, diced
  • 1 cup onion, diced
  • 2 Tbl red wine vinegar
  • 1 Tbl (to taste) Worcestershire sauce, to taste
  • 1/4 tsp (to taste) tabasco sauce
  • 3 Tbl (to taste) lemon juice
  • 1/2 cup low sodium chicken broth or water.

Preparation

Preheat oven to 400F.

Mix together creme fraiche and 1/2 tsp horseradish. Season to taste and set aside.

Toss the tomatoes with 1 1/2 Tbl olive oil. Liberally salt and pepper. Arrange on a pan and roast in 400F oven until skins peel away and tomatoes have softened, about 25 minutes. Discard skins.

While tomatoes roast, sweat the celery and onions, 4-6 minutes. Add Worcestershire sauce and red wine vinegar and cook to reduce by half, about 30 seconds.

Run tomatoes, celery-onion mixture, Tabasco sauce, lemon juice, 1 1/2tsp horseradish and water or broth and process until mostly smooth. Thin with liquid as desired and season to taste.