ROASTED VEGETABLE SOUP

Roasted Vegetable Soup image

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h30m

Number Of Ingredients 8

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 cloves garlic
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Steps:

Preheat oven to 425 degrees. In roasting pan, toss tomatoes with 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.
In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
In batches, puree in blender. Stir in basil.

Nutrition Facts : Calories 198 g, Fat 8 g, Protein 5 g

*** Explore more Roasted Vegetable Soup Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #preparation #low-protein #main-dish #soups-stews #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less