Roasted Vegetable Soup

By smleonard

Ingredients

• 2 leeks
• 6 large tomatoes, sliced in half horizontally
• 2 carrots, peeled and cut into 1/2 inch pieces
• 4 fresh garlic cloves
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 quart chicken stock
• Basil Chiffonade
• Crostini or garlic toast

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425 degrees F. Rinse the leeks in cold water. Cut off the roots and rough tops of each leek. Rinse in cold water to remove any remaining dirt. Cut the pale green and white parts of the leeks into 1/2 inch pieces. Place the tomatoes, cut side down, in a large roasting pan. Add the leeks, carrots and garlic. Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Roast for 40 to 60 minutes or until the carrots are tender, stirring occasionally. Be careful not to let the vegetables burn. Let stand until cool. Peel the tomatoes.

Combine the tomatoes with the roasted vegetables in a large saucepan. Add the chicken stock and mix well. Bring to a simmer over medium heat. Remove from the heat and puree in batches in a food processor fitted with a steel blade. Ladle into soup bowl.s Garnish with basil chiffonade and serve with crostini or garlic toast.