Roasted Vegetable Soup

Preheat oven 425 and put the following into a 9x13 pan

6-8 Toms cut in half(cut side down in pan)
4-6 peeled garlic cloves
4-6 carrots peeled and sliced
2 leeks cleaned and sliced(white to light green part only)

Drizzle with olive oil, season with salt and pepper.

Roast for 1hr, remove from oven. With tongs remove tomato skin. Put veg. into pot with 4 cups chic. stock. Bring to a boil, then reduce to a simmer and simmer for 30 mins.

In batches, ladle soup into blender and puree. Add basil to one of the batches if desired.

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