Roasted Vegtable Soup
Ingredients for Roasted Vegtable Soup
6 beefsteak tomatoes
2 leeks
2 carrots
4 cloves garlic
2 Tbsp olive oil
salt and ground pepper
2 cans vegetable broth
fresh basil
Description
Preheat oven to 425 degrees.
In roasting pan, toss 6 beefsteak tomatoes, halved and cored, with 2 leeks, white and pale-green parts cut into ½ inch pieces, 2 carrots, cut into ¼ inch pieces, 4 cloves garlic, and 2 Tbsp olive oil. Season with coarse salt and ground pepper. Roast in a single layer (tomatoes cut side down) until tender, 1 hour. Using tongs, peel off tomato skins.
In saucepan, bring vegetables, 2 cans vegetable broth, and 1 cup water to a boil. Reduce heat and simmer 10 minutes.
In batches, puree in blender. Stir in ¼ cup chopped fresh basil
Notes
Serve with crusty bread
Serves 4
posted: Wednesday, October 25, 2006
reads: 180 |
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