Roasted Vegetable Soup

5 from 1 vote

Roasted tomatoes, leeks, and carrots, give this Roasted Vegetable Soup so much flavor! A cozy and vegetarian soup that is great for a rainy afternoon or winter evening.

Prep Time20

Cook Time50

Total Time1 10

Course: Soup

Cuisine: American

Servings: -6 servings

Calories: 204kcal

Author: Taylor Ellingson

Ingredients

6-8 medium to large tomatoes
2 leeks, cut into ½″ pieces, washed and drained
3 carrots, peeled and cut into ½" pieces
4 cloves garlic, minced
2 tablespoon olive oil
salt and pepper, to taste
2 ½ cups vegetable broth chicken broth works, too
¼-1/2 cup heavy whipping cream
¼ cup fresh chopped basil (or 2-3 tablespoon pesto)
Parmesan cheese for topping

Instructions

Preheat the oven to 425 degrees F.
Toss the tomatoes, leeks, and carrots with olive oil and garlic, and put onto baking sheet or roasting pan. Sprinkle with kosher salt and pepper.
Roast until the vegetables are very tender, about 40-50 minutes.
Transfer vegetables to a large soup pot, add the vegetable broth and water, and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the cream and basil, and puree mixture with immersion blender. Puree until desired consistency.
Serve into bowls and garnish with more basil and Parmesan cheese. Serve with croutons, toasted baguette, or sandwich.

Nutrition