Savory Roasted Tomato and Vegetable Soup
This Savory Roasted Tomato and Vegetable Soup is a delightful blend of fresh vegetables, herbs, and rich flavors that epitomizes the comfort of fall. Inspired by a cherished recipe from Everyday Food, this soup elevates the humble tomato into a gourmet experience. The combination of sweet roasted tomatoes, earthy leeks, and vibrant carrots melds beautifully with garlic and fresh basil, creating a dish that's not only nourishing but also incredibly satisfying. Perfect when paired with thick slices of whole wheat bread, this soup is an ideal way to warm up during those chilly autumn days.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
beefsteak tomatoes
6 (Cut in half and core removed)
leeks
2 (Rinsed and sliced into 1/2 inch pieces)
carrots
2 (Peeled and sliced into 1/4 inch rounds)
garlic cloves
4 (Peeled)
olive oil
2 tablespoons (N/A)
kosher salt
to taste (N/A)
ground black pepper
to taste (N/A)
vegetable broth
2 cans (14.5 ounces each) (N/A)
water
1 cup (N/A)
fresh basil
1/4 cup (Chopped)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare the tomatoes by cutting them in half and removing the core while leaving the seeds intact for added flavor.
3
Rinse the leeks thoroughly, then slice them into 1/2-inch pieces, using only the white and pale green parts.
4
Peel the carrots and slice them into 1/4-inch rounds.
5
In a large mixing bowl, combine the halved tomatoes, sliced leeks, carrot rounds, and peeled garlic cloves. Drizzle with olive oil and toss gently to ensure all vegetables are evenly coated.
6
Season the vegetable mixture with kosher salt and ground black pepper to taste.
7
Spread the seasoned vegetables in a single layer on a roasting pan, ensuring they are well-spaced for even roasting.
8
Roast the vegetables in the oven for about 1 hour, or until they are tender and slightly caramelized.
9
Once roasted, allow the tomatoes to cool slightly, then peel off their skins for a smoother texture.
10
In a large saucepan, combine the roasted vegetables, vegetable broth, and water. Bring the mixture to a gentle boil over medium heat.
11
Once boiling, reduce the heat and let the soup simmer for approximately 10 minutes to meld the flavors.
12
Carefully transfer the soup in batches to a blender and puree until smooth. Return the pureed soup back to the saucepan.
13
Stir in the freshly chopped basil, adjusting seasonings with additional salt and pepper if needed.
14
Serve hot, garnished with extra basil if desired, and accompany with crusty whole wheat bread for the ultimate comfort meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Savory Roasted Tomato and Vegetable Soup.
How many beefsteak tomatoes are required?
You will need 6 beefsteak tomatoes.
What temperature should I preheat the oven to?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How should the tomatoes be prepared for roasting?
Cut them in half and remove the core while leaving the seeds intact for added flavor.
Which parts of the leeks should be used?
Use only the white and pale green parts of the leeks.
How large should the leek slices be?
Slice the leeks into 1/2-inch pieces.
How should the carrots be sliced?
Peel the carrots and slice them into 1/4-inch rounds.
How much garlic is included in the recipe?
The recipe calls for 4 peeled garlic cloves.
What is used to coat the vegetables before roasting?
Drizzle the vegetables with 2 tablespoons of olive oil.
What seasonings are added before roasting?
Season the vegetable mixture with kosher salt and ground black pepper to taste.
How long do the vegetables need to roast?
Roast the vegetables for about 1 hour, or until they are tender and slightly caramelized.
What should I do with the tomato skins after roasting?
Allow the tomatoes to cool slightly and then peel off their skins for a smoother texture.
How much vegetable broth is needed?
Use 2 cans (14.5 ounces each) of vegetable broth.
How much water is added to the saucepan?
Add 1 cup of water to the large saucepan.
How long should the soup simmer?
Let the soup simmer for approximately 10 minutes to meld the flavors.
How is the soup's texture made smooth?
Carefully transfer the soup in batches to a blender and puree it until smooth.
When do I add the fresh basil?
Stir in the freshly chopped basil after the soup has been pureed and returned to the saucepan.
How much fresh basil is needed?
The recipe calls for 1/4 cup of chopped fresh basil.
What is a recommended side for this soup?
It is best served with thick slices of whole wheat bread or crusty bread.
Is this recipe suitable for vegetarians?
Yes, it is tagged as a vegetarian recipe.
What season is this soup ideal for?
It is an ideal way to warm up during chilly autumn or fall days.
What are the primary vegetables used in this soup?
The main vegetables are beefsteak tomatoes, leeks, and carrots.
Why are the tomato seeds left in?
The seeds are left intact to provide added flavor to the soup.
Can I adjust the salt and pepper at the end?
Yes, you can adjust seasonings with additional salt and pepper if needed after adding the basil.
Should the vegetables be roasted in a single layer?
Yes, spread them in a single layer on a roasting pan to ensure even roasting.
What does roasting do to the vegetables?
Roasting makes the vegetables tender and slightly caramelized, which enhances the flavor.
How many total ingredients are listed for this recipe?
There are 10 ingredients required for this recipe.
Is this soup described as a healthy option?
Yes, it is tagged with healthy eating and is made from fresh, nourishing vegetables.
What type of salt is recommended?
Kosher salt is recommended for seasoning the vegetables.
What should I do after bringing the soup to a boil?
Once boiling, reduce the heat and let the soup simmer for about 10 minutes.