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 cloves garlic
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
• 1/4 cup chopped fresh basil

Directions

1. Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
2. In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
3. In batches, puree in blender. Stir in basil.

From Everyday Food, September 2003

Every once and awhile I stumble across a killer recipe and this Roasted Vegetable Soup is one of those. I have made it twice in two weeks. Once to eat and once to freeze. It is a little jesty, a lot delicious and received rave reviews from my meatatarian.

Read more at Marthastewart.com: Roasted Vegetable Soup - Martha Stewart Recipes