Spicy Roasted Tomato Soup with Herb Salad

• 4 pounds tomatoes quartered
• 10 cloves garlic
• 1 small carrots peeled, chopped
• 2 tablespoons olive oil
• 1/2 cup shallots minced
• 2 tablespoons horseradish
• 1/2 cup parsley leaves
• 3 cups vegetable juice cocktail
• 2 tablespoons worcestershire sauce
• 2 each lemons juice only
• 1 pint yellow tomatoes
• 1/2 cup red onion sliced
• 1/4 cup basil
• 1/4 cup tarragon leaves
• 1/4 cup chervil leaves
• 1/4 cup parsley leaves

1. Preheat the oven to 400F (200C).
2. On a baking sheet, toss the tomatoes garlic, carrots and olive oil.
3. Season with salt and pepper.
4. Roast for 15 minutes, or until the tomatoes a re tender.
5. Remove from the oven and cool completely.
6. In a food processor with a metal blade, combine the roasted Puree the mixture until slightly smooth.
7. Add the juice, Worcestershire sauce, and juice from 2 lemons.
8. Puree un till the mixture is smooth.
9. Season with salt and pepper.
10. Remove the mixture from the food processor and chill completely.
11. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley.
12. Season with a drizzle of the extra-virgin olive oil, salt and pepper.
13. To serve, ladle the soup into each bowl.
14. Garnish each soup with the tomato and herb salad.

tomatoes, garlic, carrots, olive oil, shallots, horseradish, parsley, vegetable juice cocktail, worcestershire sauce, lemons juice only, tomatoes, red onion, basil, tarragon leaves, chervil leaves, parsley

Taken from recipeland.com/recipe/v/spicy-roasted-tomato-soup-herb--41664 (may not work)