Roasted Vegetable Soup

Ingredients

• 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

Instructions

1. 1
   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.
2. 2
   In a saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes
3. 3
   In a blender, puré e vegetable mixture in batches. Stir in basil.