You are viewing this article in the archives. For the latest breaking news and updates in Ann Arbor and the surrounding area, see
Posted on Mon, Jun 17, 2013 : 12:44 p.m.

Chilled Roasted Tomato & Garden Herb Soup - roasting makes flavor richer

By Peggy Lampman


Chilled Roasted Tomato and Garden Herb Soup

Peggy Lampman | Contributor

The dinnerFeed web site links to great 
summer grilling, salad and chilled soups!

To receive my lastest dinnerFeed posts
by email, sign up here.

The rewards of growing your own herbs are abundant — if you've room to plant enough of them, there always seem to be several that need pinching back. This is a nice recipe for utilizing these odds and ends from your garden or pot.


A tangle of herbs.

Roasting tomatoes adds a richness to their flavor; it also minimizes the acidity and sweetens them up. Local tomatoes weren't available to me at this writing (however I have seen them at the Farmers Market), but this technique really improves the flavor of not so great romas.

Here's a serious recipe short-cut to the one penned below - you'll lose some of the flavor but it's still pretty dang good if pinched for time: Roast tomatoes, per recipe, and puree reducing liquid in recipe to 1 1/2 cup of stock. Stir in herbs (making sure chives are a part of the herb mix) and chill.


Rain-downed chives.

Regarding chives, now so abundant, Bon Appetit wrote (March, 2013) a great article about using chives when cooking; check it out if your garden or herb box is overloaded.

Yield: 4 servings

Roasting Time: 75 minutes (inactive)

Soup Simmer Time: 30 minutes (inactive)

Active Time: 15 minutes


12-14 plum tomatoes, washed then cut in half lengthwise

Extra-virgin olive oil, as needed

1 1/2 cups leeks, white and light green parts only, well washed and chopped

1 small fennel bulb (cored) or 2 celery stalks, washed and chopped

2 teaspoons finely chopped garlic

3 cups vegetable or chicken stock

1/4 cup well-chopped basil

1/3 (or more) cup chopped chives

2 teaspoons well-chopped tarragon


1. Preheat oven to 375 degrees.

2. Place tomatoes on a baking sheet and brush with 4 tablespoons of olive oil then season with kosher salt and freshly ground pepper.

3. Roast tomatoes until aromatic,very tender and shriveled, about 75 minutes
Heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven. Stir in leeks and fennel or celery and sauté 5-7 or until just tender; stir in garlic and cook an additional 2 minutes.
4. Stir in roasted tomatoes, with their juices, stock and bring to a boil. Reduce heat and simmer 30 minutes.
5. Pour ingredients into a blender or food processor and process until well-combined. Stir in basil, chives and tarragon and chill at least 3 hours and up to 24 hours. Season to taste with kosher salt and freshly ground pepper just before serving.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of You may also e-mail her at


Bill Wilson

Mon, Jun 17, 2013 : 8:38 p.m.

One addition to take it even a level higher (and I know that seems like a stretch, but....) Add a traditional Italian meatless sandwich: Fresh mozzarella, basil, and a splash of EVOO between two small pieces of a crispy multigrain or Italian bread. Too much food? Add a little finely diced mozzarella over the top of the soup. YUM!

Jessica Webster

Mon, Jun 17, 2013 : 5:40 p.m.

I'm definitely adding this to my repertoire. Thanks, Peggy!