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Roasted vegetable soup Recipe

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This recipe for Roasted vegetable soup, by , is from The Stich Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Stich
Added: Thursday, January 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 tomatoes
2 leeks
2 carrots
4 garlic cloves
2 tbsp. olive oil
coarse salt
fresh ground pepper
2 cans (14.5 oz.)reduced sodium vegetable broth
fresh basil

Directions:
Directions:
Preheat oven to 425 degrees..In roasting pan, toss 6 tomatoes, halved and cored with 2 leeks, white and pale green parts, cut into 1/2 inch pieces...2 carrots, cut into i/4 inch pieces....4 garlic cloves , and 2 tbsp. olive oil...season with coarse salt and ground pepper.. Roast in a single layer, (tomatoes cut side down) until tender, 1 hour...Using thongs, peel off tomatoe skins.. In saucepan, bring vegetables, 2 cans sodium free (14.5 oz) each vegetable broth and 1 cup water to a boil..Reduce heat , simmer 10 minutes...In batches, puree in blender...stir in 1/4 cup chopped fresh basil

 

 

 

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