Roasted Vegetable Soup

• 6 beefsteak tomatoes, halved and cored
• 2 leeks, white and light green parts only, cut into 1/2-inch pieces, washed well and dried
• 2 carrots, sliced 1/4 inch thick
• 4 garlic cloves
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 2 cans (14 1/2 ounces each) low-sodium vegetable broth
• 1 cup water
• 1/4 cup loosely packed fresh basil leaves, cut into thin strips

1. Preheat oven to 425F.
2. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic, and oil.
3. Season with salt and pepper.
4. Spread in a single layer, with tomatoes cut side down.
5. Roast until vegetables are very tender, about 1 hour.
6. Using tongs, peel off tomato skins.
7. Transfer vegetables to a large saucepan; add vegetable broth and the water.
8. Bring to a boil; reduce heat, and simmer 10 minutes.
9. Using an immersion or regular blender (see page 363; work in batches so as not to fill jar of blender more than half-way), puree mixture until very smooth, about 1 minute.
10. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.
11. Reheat gently before serving.
12. To serve, ladle into bowls, and garnish with basil.

beefsteak tomatoes, leeks, carrots, garlic, olive oil, salt, vegetable broth, water, fresh basil

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-soup-387914 (may not work)