Roasted Vegetable Soup
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Everyday Food, September 2003
- Prep Time 30 minutes
- Total Time 1 hour 30 minutes
- Yield Serves 4
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Ingredients
- 6 beefsteak tomatoes, halved and cored
- 2 leeks, white and pale-green parts cut into 1/2-inch pieces
- 2 carrots, cut into 1/4-inch pieces
- 4 cloves garlic
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
- 1/4 cup chopped fresh basil
Directions
- Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
- In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
- In batches, puree in blender. Stir in basil.
Roasted Vegetable Soup
Russell's Tuesday Lunch
Nutritious and Delicious!
This soup is easy to make, serves as a great base for improvisation, freezes great and is delicious. I made it for my family when we started our weekly vegetarian day and it helped win them over.
This is an excellent and delicious base recipe. I made changes to fit my family's taste and for ease:
1. used coconut oil instead of olive
2. added 1/2 tsp coriander while simmering
3. used vine tomatoes instead of beefsteak
4. reduced the liquid quite a bit more
5. used an immersion blender to puree
This is even better the next day, and it freezes beautifully. I will be making this again and again.
This is one of the best recipes ever! So simple and healthy. I have made it many times and the whole family loves it!