Roasted Tomato/Vegetable Soup 🍅🥕

Overview:

This Roasted Tomato/Vegetable Soup recipe, inspired by Everyday Food, is a delightful concoction perfect for cozy fall evenings or even as a comforting dish during the summer months. Bursting with the natural sweetness of beefsteak tomatoes, the earthiness of leeks, and the subtle sweetness of carrots, this soup is a celebration of simple, wholesome ingredients. The addition of garlic adds a depth of flavor, while a hint of fresh basil brightens up the dish.

Quick Facts:

• Prep Time: 20 minutes
• Cook Time: 1 hour and 10 minutes
• Total Time: 1 hour and 30 minutes
• Servings: 4
• Calories: 137.7 per serving
• Dietary Information: Low Protein, Vegan, Low Cholesterol, Healthy
• Keywords: Summer, Thanksgiving, Savory, Roast, Oven, Stove Top, Inexpensive

Ingredients:

Here’s what you’ll need:

• 6 beefsteak tomatoes
• 2 leeks
• 2 carrots
• 4 cloves of garlic
• 2 tablespoons olive oil
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 cups vegetable broth
• 1 cup water
• 1/4 cup fresh basil, chopped

Instructions:

Preparing the Ingredients:

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. Prepare the tomatoes by cutting them in half and removing the core. You can leave the seeds intact.

3. Rinse the leeks thoroughly and cut them into 1/2-inch slices.

4. Peel the carrots and cut them into 1/4-inch slices.

Roasting the Vegetables:

5. Toss the prepared tomatoes, leeks, carrots, and garlic cloves with olive oil, ensuring they are fully coated.

6. Season the vegetables with kosher salt and freshly ground black pepper to taste.

7. Arrange the seasoned vegetables in a single layer on a roasting pan.

8. Bake in the preheated oven for about 1 hour, until the vegetables are tender and caramelized.

9. Remove the pan from the oven and allow the vegetables to cool slightly.

10. Peel the skins off the roasted tomatoes.

Cooking the Soup:

11. In a saucepan, combine the roasted vegetables, vegetable broth, and water.

12. Bring the mixture to a boil over medium-high heat.

13. Reduce the heat to low and let the soup simmer for about 10 minutes, allowing the flavors to meld together.

14. Puree the soup in batches using a blender until smooth and creamy.

15. Return the pureed soup to the saucepan.

16. Stir in the chopped basil and adjust the seasonings according to your taste preferences.

17. Simmer the soup for an additional few minutes to allow the flavors to further develop.

Serving:

18. Serve the roasted tomato/vegetable soup hot, garnished with a drizzle of olive oil and a sprinkle of freshly chopped basil.

19. Pair it with some crusty whole wheat bread for a hearty and satisfying meal.

20. Enjoy the warm and comforting flavors of this homemade soup with family and friends!

Nutritional Information (per serving):

• Calories: 137.7
• Fat: 7.4g
• Saturated Fat: 1.1g
• Cholesterol: 0mg
• Sodium: 41.1mg
• Carbohydrates: 17.6g
• Fiber: 4g
• Sugar: 8g
• Protein: 2.8g

Tips:

• For a richer flavor, you can roast the garlic cloves along with the other vegetables.
• Feel free to customize the soup by adding your favorite herbs and spices, such as thyme or smoked paprika.
• If you prefer a thinner consistency, you can adjust the amount of vegetable broth or water accordingly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer-term storage. Simply reheat gently on the stove or in the microwave before serving.

Conclusion:

With its vibrant colors, rich flavors, and nourishing ingredients, this Roasted Tomato/Vegetable Soup is sure to become a staple in your recipe repertoire. Whether enjoyed as a light lunch, a comforting dinner, or even as an appetizer for a special occasion, this versatile soup is bound to impress. So, gather your ingredients, preheat your oven, and get ready to savor the deliciousness of homemade soup at its finest!