Roasted Vegetable Soup

1. 1

   Preheat oven to 425F.

2. 2

   In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic, and oil.

3. 3

   Season with salt and pepper.

4. 4

   Spread in a single layer, with tomatoes cut side down.

5. 5

   Roast until vegetables are very tender, about 1 hour.

6. 6

   Using tongs, peel off tomato skins.

7. 7

   Transfer vegetables to a large saucepan; add vegetable broth and the water.

8. 8

   Bring to a boil; reduce heat, and simmer 10 minutes.

9. 9

   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.

10. 10

    At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.

11. 11

    Reheat gently before serving.

12. 12

    To serve, ladle into bowls, and garnish with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.