Cream of Tomato with Roasted Vegetables Soup


Ingredients
5 tablespoons of olive oil2 medium carrots, cut into pieces1 and 1/2 lbs of whole ripe tomatoes1 medium yellow zucchini, cut into pieces with peelThe white part (shaft) of 1 leek, cut into pieces4 sprigs of fresh basilSalt (to taste)Pepper (to taste)1 liter of chicken broth or natural vegetable brothMozzarella cheese (to taste), cut into cubes
Preparation
  1. In a baking dish, place the tomatoes (if they are very large, cut them in half), the carrot, the leek, the zucchini, the basil and season with salt and pepper to taste.
  2. Drizzle the vegetables very well with olive oil.
  3. Preheat the oven to 180°C or 350°F and let the vegetables roast for about 50 minutes.
  4. After the 50 minutes or when the vegetables are roasted, remove them from the oven.
  5. Place all the contents from the baking dish into a pan and heat.
  6. Add the chicken broth, once it boils, let it boil for 10 minutes.
  7. After 10 minutes, blend everything using a hand blender until it turns creamy.
  8. Serve with the Mozzarella cheese cubes and garnish to taste.
Recipe & Photo Credit:  Neuza Costa, saborintenso.com
Preparation time 15 min
Cooking Time1 h
Ready In1 h 15 min
Level of DifficultyEasy
Servings6
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