New This Month

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

Source: Everyday Food, September 2003


  • 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


  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 (tomatoes 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.

Reviews Add a comment

  • AlianoG
    30 AUG, 2012
    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.
  • BeeKan
    21 FEB, 2012
    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.
  • clancyjobob
    3 MAR, 2009
    This is one of the best recipes ever! So simple and healthy. I have made it many times and the whole family loves it!