• erin

    Dumplings with my family A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment. Contact
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    Roasted Tomato Soup

    A bit of a bug put me in the mood for soup. I immediately thought of tomato soup – I love it and generally only make it in the summer when the tomatoes are the ripest. But it sounded so good, I thought I would try it with good quality canned tomatoes and roast them to boost their flavor. I used olive oil for richness and balsamic to bring out their sweetness and acidity, and was really happy with the results. After I made, I ran around my house with a spoon forcing everyone to taste. What did I discover? No one (no one) in my house likes tomato soup, leaving me with the whole pot to myself! (Oh yea)

    Roasted Tomato Soup

    Makes about 1 1/2 quarts
    Leftover Potential: Delicious reheated and comforted me all week.

    2 large cans (32 oz) whole tomatoes
    2 Tbsp olive oil
    2 Tbsp balsamic vinegar
    salt and pepper, as needed

    2 Tbsp olive oil
    2 leeks, thinly sliced
    1 onion, diced
    2 carrots, diced
    2 ribs celery, diced
    4 cloves garlic
    2 cups chicken or vegetable broth
    salt and lots of pepper, as needed

    1. Drain the tomatoes, and reserve the juice. Halve the tomatoes and arrange them in a single layer on a baking sheet. Drizzle the tomatoes evenly with olive oil and vinegar, and season with salt and pepper. Roast the tomatoes until they are slightly blistered and lightly browned, about 20-25 minutes.
    2. Meanwhile, in a large soup pot, heat the olive oil over medium heat. Add the leeks, onion, carrots, celery, and garlic and saute until the vegetables are tender, about 7-9 minutes.
    3. Add the drained tomato juice to the pot. Bring the mixture to a simmer, and continue to cook until the liquid has reduced almost entirely.
    4. Add the roasted tomatoes and the chicken broth to the pot. In a blender or food processor, puree the soup until smooth. Return the soup to the pot, and continue to simmer until good flavor develops, about 10-15 minutes. Season well with salt and pepper.


    2 Responses to “Roasted Tomato Soup”

    1. Looks delicious and in this horrible winter weather it will warm my tummy, good idea, your roomates do not know what they are missing

    2. [...] new favorite soup: http://theapartmentkitchen.net/2010/01/21/roasted-tomato-soup/#more-616 http://bit.ly/6r8B0g [...]

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