Roasted Vegetable Soup
Delicious roasted vegetable soup with tomatoes, carrots, leeks and garlic
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 20 minutes mins
- 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.
Keyword Lunch, Soup, Vegetable