Saturday, November 26, 2011

Roasted Tomato and Vegetable Soup (C1)

Roasted Tomato and Vegetable Soup (C1)

Recipe Author: Jacqui Munn

6 beefsteak tomatoes 
2 leeks, white and pale green parts only (I used one pretty big one)
2 carrots
4 clove garlic, peeled
2 tbsp olive oil
ground black pepper
4 cups of vegetable stock
1/4 cup fresh basil, chopped

Preheat the oven to 425 degrees.

Cut tomatoes in half and remove core (you can leave the seeds). 
Rinse the leeks and cut into 1/2" slices. Peel the carrots and cut into 1/4" slices. Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat. 

Sprinkle with salt and pepper. Place vegetables in a roasting pan in a single layer. 

Bake for 1 hour. 

Peel skins off of the tomatoes. 

In a saucepan, bring the vegetables, stock, and water to a boil. 

Reduce heat and simmer for about 10 minutes. 

Puree in blender in batches. 

Pour back into saucepan. 

Add chopped basil and adjust seasonings if necessary.

NB: The only tomatoes I had were quite small so I put in a tin of diced tomoatoes in as well.

1 comment:


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