Roasted Tomato/vegetable Soup

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.