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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

51 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 13
  • 1 star values: 0
Rating: 5 stars
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.
Rating: Unrated
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.
Rating: Unrated
This is one of the best recipes ever! So simple and healthy. I have made it many times and the whole family loves it!