• 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.
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    em570039@mycia.net

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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.


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2 Responses

  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

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