Roasted Vegetable Soup Recipe | PBS Food

Roasted Vegetable Soup


Prep time: 30 Minutes

Total time: 1 Hour, 30 Minutes

Yield: Serves 4



  • 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 garlic cloves
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) reduced-sodium vegetable broth
  • 1/4 cup chopped fresh basil


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

Nutrition Info

Per serving: 198 calories; 8 grams fat; 5.8 grams protein; 29.8 grams carbohydrates; 6.1 grams fiber
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