Roasted Tomato and Vegetable Soup (C1)
as posted to 17-Day-Diet Facebook page at
Recipe Author: Jacqui Munn
2 leeks, white and pale green parts only (I used one pretty big one)
4 clove g
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.
The only tomatoes I had were quite small so I put in a tin of diced tomoatoes in as well.