Smoked Tomato Soup with White Wine Crab

Smoked Tomato Soup with White Wine Crab and Crème Fraîche

Smoked Tomato Soup with White Wine Crab and Crème Fraîche by 2012 Louisiana Cookin’ Chef to Watch Ryan André of Le Creolé in Baton Rouge.

Smoked Tomato Soup with White Wine Crab and Crème Fraîche
Serves 4
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  1. 1 1/4 pounds tomatoes, halved
  2. 1 1/2 tablespoons butter
  3. 2 1/2 tablespoons chopped onion
  4. 1 1/2 teaspoons minced garlic
  5. 3 cups heavy cream
  6. 1/2 cup white wine
  7. 1 1/2 teaspoons chopped thyme leaves
  8. 1/3 teaspoon chopped fresh rosemary
  9. 2 2/3 tablespoons tomato paste
  10. 1 teaspoon salt
  11. 3/4 teaspoon sugar
  12. 1/4 teaspoon freshly ground black pepper
  13. 1/8 teaspoon cayenne pepper
  14. 2 tablespoons cornstarch
  15. 1 tablespoon cold water
  16. White Wine Crab, recipe follows
  17. Thyme Crème Fraîche*, recipe follows
  18. Fresh thyme leaves, for garnish
  19. Basil-infused olive oil, for garnish
  1. Preheat a smoker to 250º. Place tomatoes on large baking sheets, and smoke until tender, about 20 minutes.
  2. In a large soup pot, melt butter over medium heat, and sauté onion and garlic until translucent. Add cream and next 3 ingredients to onion mix, and cook 3 minutes. Add smoked tomatoes to cream mixture, and cook until slightly reduced, 30 to 45 minutes.
  3. Add tomato paste to tomato mixture. Purée soup with a handheld blender until smooth. Pour soup through a mesh strainer or cheesecloth. Discard solids and return liquid to pot over medium-low heat.
  4. Add salt and next 3 ingredients, and cook 10 minutes more.
  5. In a small bowl, combine cornstarch and 1 tablespoon cold water, stirring until smooth. Add cornstarch mixture to pot, and bring soup to a boil. Remove from heat after thickened. Divide soup among bowls, and top each with 2 tablespoons White Wine Crab and 1 tablespoon Crème Fraîche. Serve immediately. Garnish with basil-infused olive oil, if desired.
  1. Note: Sour cream may be substituted for crème fraîche.
Louisiana Cookin
White Wine Crab
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  1. 2 tablespoons white wine
  2. 2 tablespoons butter
  3. 1/4 pound Louisiana crab claw meat
  4. 1 1/2 teaspoons sugar
  5. 1/2 teaspoon salt
  1. In skillet over medium heat, bring wine and butter to a simmer. Add remaining ingredients, and cook until heated through, about 5 minutes. Remove from heat, and keep warm until serving.
Louisiana Cookin
Thyme Crème Fraîche
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  1. 1/2 cup heavy whipping cream
  2. 1 tablespoon buttermilk
  3. 1 sprig thyme
  1. Mix all ingredients together and place in a container with lid. Store at room temperature for 24 hours until the mixture has thickened. Discard thyme sprig before serving.
Louisiana Cookin

Photography by Sara Essex Bradley


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