Roasted Tomato/Vegetable Soup

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   ["Preheat the oven to 425 degrees.", "Cut tomatoes in half and remove core (you can leave the seeds).", "Rinse the leeks and cut into 1/2"" slices.", "Peel the carrots and cut into 1/4"" slices.", "Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.", "Sprinkle with salt and pepper.", "Place vegetables in a roasting pan in a single layer.", "Bake for 1 hour.", "Peel skins off of the tomatoes.", "In a saucepan, bring the vegetables, broth, and water to a boil.", "Reduce heat and simmer for about 10 minutes.", "Puree in blender in batches.", "Pour back into saucepan.", "Add chopped basil and adjust seasonings if necessary."]

* Per serving · 4 servings · Values may vary.

No additional tips available.