Tuesday, April 8, 2014

roasted vegetable soup... 1 hour and 30 minutes

the goods:

6 beefsteak tomatoes, halved and cored
2 leeks, white and light green parts only, cut into 1/2-inch pieces, washed well and drained
2 carrots, sliced 1/4-inch thick
4 garlic cloves
2 tablespoons olive oil
2 cans (14.5 ounces each) vegetable broth
1 cup water
1/4 cup loosely packed fresh basil leaves, cut into thin strips

Preheat oven to 425 degrees. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Spread in a single layer. Roast until vegetables are tender, about 1 hour. Using togs, peel off tomato skins. Transfer vegetables to a large saucepan; add vegetable broth and water. Bring to a boil; reduce heat and simmer 10 minutes. Using an immersion blender or a regular blender (work in batches so as not to fill jar of blender more than halfway), puree mixture until very smooth, about 1 minute. To serve, ladle into bowls and garnish with basil. 

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