Roasted Vegetable Soup
Roasted Vegetable Soup
DIRECTIONS
1. Preheat oven to 425 degrees F. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic and oil. Season with salt and pepper.
2. Spread in a single layer, with tomatoes cut side down.
3. Roast until vegetables are very tender, about 1 hour. Using tongs, peel off tomato skins.
4. Transfer vegetables to a large saucepan. Add vegetable broth and water. Bring to a boil, reduce heat, and simmer 10 minutes.
5. Using an immersion or regular blender, puree mixture until very smooth, about 1 minute.
6. Serve immediately or soup can be refrigerated up to 2 days in an airtight container. To serve, ladle into bowls and garnish with basil.
INGREDIENTS
6 beefsteak tomatoes, halved and cored
2 leeks, white and light green parts only, cut into 1/2 inch pieces, washed well and dried
2 carrots, sliced 1/4 inch thick
4 garlic cloves
2 tbsp olive oil
salt and pepper to taste
2 14.5 oz cans low-sodium vegetable broth
1 cup water
¼ cup loosely packed fresh basil leaves, cut into thin strips
PREP TIME - 20 minutes
COOK TIME - 1 hour 10 minutes
TOTAL TIME - 1.5 hours
SERVES - 4