Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Yield: serves 4 as a starter
Ingredients: 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 tablespoons olive oil; Coarse salt and freshly ground pepper; 2 cans (14 1/2 ounces each) low-sodium vegetable broth; 1 cup water; 1/4 cup loosely packed fresh basil leaves, cut into thin strips

December 22, 2011

Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.

Recipe notes

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