Thursday, January 18, 2007

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
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Preheat oven to 425°. In a roasting pan, toss tomatoes, 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.

In a saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

In a blender, purée vegetable mixture in batches. Stir in basil.

Per serving: 198 calories; 8 grams fat; 5.8 grams protein; 29.8 grams carbohydrates; 6.1 grams fiber.
Serves 4 | Prep Time: 30 minutes | Total Time: 1 hour 30 minutes

Everyday Food: September 2006

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