Roasted Vegetable Soup

DIRECTIONS

1. Preheat oven to 425 degrees F. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic and oil. Season with salt and pepper.

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

3. Roast until vegetables are very tender, about 1 hour. Using tongs, peel off tomato skins.

4. Transfer vegetables to a large saucepan. Add vegetable broth and water. Bring to a boil, reduce heat, and simmer 10 minutes.

5. Using an immersion or regular blender, puree mixture until very smooth, about 1 minute.

6. Serve immediately or soup can be refrigerated up to 2 days in an airtight container. To serve, ladle into bowls and garnish with basil.

6 beefsteak tomatoes, halved and cored

2 leeks, white and light green parts only, cut into 1/2 inch pieces, washed well and dried

2 carrots, sliced 1/4 inch thick

4 garlic cloves

2 tbsp olive oil

salt and pepper to taste

2 14.5 oz cans low-sodium vegetable broth

1 cup water

¼ cup loosely packed fresh basil leaves, cut into thin strips

PREP TIME - 20 minutes

COOK TIME - 1 hour 10 minutes

TOTAL TIME - 1.5 hours

SERVES - 4