Roasted Vegetable Soup recipes

Rating: 3.35 stars 51 Ratings 5 star values: 10 4 star values: 11 3 star values: 17 2 star values: 13 1 star values: 0 Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches. Everyday Food, September 2003 Advertisement Directions Instructions Checklist Step…

Rating: 3.35 stars

51 Ratings

5 star values: 10
4 star values: 11
3 star values: 17
2 star values: 13
1 star values: 0

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

Everyday Food, September 2003

Directions

Instructions Checklist

Step 1
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.
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Step 2
In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
Step 3
In batches, puree in blender. Stir in basil.

Roasted Vegetable Soup recipes

Directions

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