Roasted Tomato/Vegetable Soup
- Reviews 2
Ready In: 1 hr 30 mins
Serves: 4
Ingredients
- 6 beefsteak tomatoes
- 2 leeks, white and pale green parts only
- 2 carrots
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- kosher salt
- ground black pepper
- 2 (14 1/2ounce) cans vegetable broth
- 1 cup water
- 1⁄4 cup fresh basil, chopped
Directions
- Preheat the oven to 425 degrees.
- Cut tomatoes in half and remove core (you can leave the seeds).
- Rinse the leeks and cut into 1/2" slices.
- Peel the carrots and cut into 1/4" slices.
- Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
- Sprinkle with salt and pepper.
- Place vegetables in a roasting pan in a single layer.
- Bake for 1 hour.
- Peel skins off of the tomatoes.
- In a saucepan, bring the vegetables, broth, and water to a boil.
- Reduce heat and simmer for about 10 minutes.
- Puree in blender in batches.
- Pour back into saucepan.
- Add chopped basil and adjust seasonings if necessary.
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