Roasted Vegetable Soup
Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.
Recipe information
Yield
serves 4 as a starter
Ingredients
Preparation
Step 1
Preheat oven to 425°F. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Spread in a single layer, with tomatoes cut side down. Roast until vegetables are very tender, about 1 hour. Using tongs, peel off tomato skins.
Step 2
Transfer vegetables to a large saucepan; add vegetable broth and the water. Bring to a boil; reduce heat, and simmer 10 minutes.
Step 3
Using an immersion or regular blender (see page 363; work in batches so as not to fill jar of blender more than half-way), puree mixture until very smooth, about 1 minute. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Reheat gently before serving.
Step 4
To serve, ladle into bowls, and garnish with basil.
