Roasted vegetable soup Recipe

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Category:	Category: Soups, Stews, Salads and Sauces

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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Roasted vegetable soup Recipe

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