Roasted Vegetable Soup

Prep Time:
30 mins
Total Time:
1 hrs 30 mins

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


  • 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


  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.

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