I have been making this roasted vegetable soup for over 15 years and I never get tired of it. It only has a few ingredients, but roasting the vegetables at high heat caramelizes them and gives the soup a deep, rich vegetable flavor that is absolutely delicious.
To make the soup you just need 6 large tomatoes, a few carrots, a couple of leeks, some garlic, olive oil, broth, salt, pepper and basil. The vegetables are roasted for an hour at 425, which allows the sugars in them to concentrate and caramelize. The roasted veggies are simmered briefly in broth and then blended smooth.
The creamy soup is topped with fresh basil, or you could use any other herb you like. The fresh herb note really rounds out the flavor of the soup. You can store the cooked soup in your fridge and eat it for a few days, or you freeze it and it reheats well. Hope you enjoy!
Roasted Vegetable Soup
- 6 large beefsteak tomatoes or equivalent tomato halved and cored
- 2 leeks well washed and white parts cut into 1/2 inch pieces
- 2 carrots scrubbed and cut into 1/4 inch pieces
- 4 cloves garlic peeled
- 2 tbsp oil
- salt and pepper
- 3.5 cups broth (chicken or vegetable)
- fresh basil for other herb chopped
- Heat the oven to 425 and line a baking sheet with foil.
- Add tomatoes (cut side down), carrots, leeks and garlic and drizzle with oil and sprinkle with salt and pepper.
- Roast for 1 hour and using tongs, remove the tomato skins.
- Place the broth in a saucepan and add the vegetables and simmer for 10 minutes.
- Puree in a blender until smooth, adding a bit of water if the soup is too thick. Top with fresh herbs.