Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted Vegetable Soup 3.3 (51) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 30 mins Servings: 4 Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches. Ingredients 6 beefsteak tomatoes, halved and cored 2 leeks, white and pale-green parts cut into ½-inch pieces 2 carrots, cut into ¼-inch pieces 4 cloves garlic 2 tablespoons olive oil Coarse salt and ground pepper 2 cans (14 ½ ounces each) reduced-sodium vegetable broth ¼ 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 (tomatoes 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. Rate it Print