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Welcome to Luggage and Ladle

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Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Homemade Tomato Soup

Homemade Tomato Soup

1 14 ounce can diced tomatoes (I used one flavored with garlic)
3/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves (I didn't have fresh so I used 1 tablespoon of dried)
1/2 cup heavy cream

Preheat oven to 450 degrees.

Strain the chopped canned tomatoes, reserving the juices and spread onto a baking sheet.  Season with salt and pepper.  Drizzle with 1/4 cup olive oil.  Roast until carmelized 15 - 20 minutes.

Meanwhile, in a saucepan, heat remaning olive oil over medium-low heat.  Add the onion and garlic, cook until softened, about 10 minutes.  Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.  Simmer until vegetables are very tender, about 15- 20 minutes.  Add basil and cream.  Puree with immersion blender or in a regular blender until smooth. 
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