Roasted Tomato/Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I found this recipe in Everyday Food and loved it! I'd never used vegetable broth before but thought that it was very good (I used Pacific Foods). This recipe is perfect with whole wheat bread. Very fallish. 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 1/2 ounce) cans vegetable broth |
1 cup water |
1/4 cup fresh basil, chopped |
Directions:
1. Preheat the oven to 425 degrees.
2. Cut tomatoes in half and remove core (you can leave the seeds).
3. Rinse the leeks and cut into 1/2 slices.
4. Peel the carrots and cut into 1/4 slices.
5. Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
6. Sprinkle with salt and pepper.
7. Place vegetables in a roasting pan in a single layer.
8. Bake for 1 hour.
9. Peel skins off of the tomatoes.
10. In a saucepan, bring the vegetables, broth, and water to a boil.
11. Reduce heat and simmer for about 10 minutes.
12. Puree in blender in batches.
13. Pour back into saucepan.
14. Add chopped basil and adjust seasonings if necessary.
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