Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.
Ingredients
serves 4 as a starter6 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
Step 1
Preheat oven to 425°F. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Spread in a single layer, with tomatoes cut side down. Roast until vegetables are very tender, about 1 hour. Using tongs, peel off tomato skins.
Step 2
Transfer vegetables to a large saucepan; add vegetable broth and the water. Bring to a boil; reduce heat, and simmer 10 minutes.
Step 3
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. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Reheat gently before serving.
Step 4
To serve, ladle into bowls, and garnish with basil.Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.










