07 January 2011

Roasted Vegetable Soup

  • 6 beefsteak tomatoes, halved and cored
  • 2 leeks, white and pale-green parts cut into 1/2-inch pieces
  • 2 carrots, cut into 1/4-inch pieces
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
  • 1/4 cup chopped fresh basil


  1. Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
  2. In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
  3. In batches, puree in blender. Stir in basil.
From Everyday Food, September 2003

Every once and awhile I stumble across a killer recipe and this Roasted Vegetable Soup is one of those. I have made it twice in two weeks. Once to eat and once to freeze. It is a little jesty, a lot delicious and received rave reviews from my meatatarian.

Read more at Marthastewart.com: Roasted Vegetable Soup - Martha Stewart Recipes

1 comment:

Britty said...

I am obsessed with tomato basil soup. Thanks for sharing the recipe!