Roasted Vegetable Soup

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Roasted Vegetable Soup
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Makes: 4 servings adjust
This is a great tasting soup that will warm you up on a chilly Fall night.

Directions

Ingredients

  • 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 Garlic Cloves
  • 2 teaspoons Olive Oil
  • Salt
  • Pepper

Step 1

Preheat oven to 425°. In a roasting pan, toss tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.

Ingredients

  • 2 cans Low Sodium Vegetable Broth, 15 oz. cans

Step 2

In a saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes

Ingredients

  • 1⁄4 cup Fresh Basil, chopped

Step 3

In a blender, purée vegetable mixture in batches. Stir in basil.
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