Last night I made this soup for dinner, along with hummus, tomato, and avocado sandwiches. It was fabulous. I had made it before, but I’ve been avoiding it because it requires an hour of roasting for the vegetables, which turns our little apartment into an oven. Yesterday I braved the heat and made the soup, and it was so worth it.
The soup is light and summery, but deep with the flavors of caramelized leeks and carrots. It’s a delicious way to get some veggies in. It’s fairly easy to throw together, and perfect for summer when tomatoes are ripe and cheap. The leeks are always a little more expensive, but they add such a perfect mild onion flavor to the soup. The original recipe calls for topping the soup with fresh basil, which I opted not to do, simply because I didn’t have any on hand.
Notes: Be very careful when pureeing hot liquids in a blender. It’s best to use the lid, but leave the top hole open to allow the steam to escape; use a folded dishtowel to loosely cover the hole and prevent splashing.
Roasted Vegetable Soup
- 6 beefsteak tomatoes, halved and cored
- 2 leeks, white and pale-green parts cut into 1/2-inch pieces
- 2 carrots, cut into 1/4-inch pieces
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- Coarse salt
- Freshly ground black pepper
- 2 cans (14.5 ounces each) vegetable broth
- 1 cup water
- 1/4 cup chopped fresh basil
Preheat oven to 425Â°F. In roasting pan, toss tomatoes, leeks, carrots, garlic cloves, and olive oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off the tomato skins. In a saucepan, bring vegetables, broth, and water to a boil. Reduce heat; simmer 10 minutes. In batches, puree in blender. Stir in basil.
Makes 4 servings.
Source: Everyday Food magazine.