Roasted Vegetable Soup

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Vegetable Soup

Source: Everyday Food, September 2003

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

  1. 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.

  2. In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

  3. In batches, puree in blender. Stir in basil.

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