Roasted Tomato/Vegetable Soup

Recipe by elainegl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement