Roasted Leek and Tomato Soup Recipes

Ingredients :

1.5 tsp olive oil

2 medium-size leeks, trimmed, cut lengthwise in half, and then crosswise into thin slices

4 medium-size ripe tomatoes, cut into cubes

salt and freshly ground black pepper

1/4 cup dry white wine

2.5 cups homemade chicken stock, low-sodium canned chicken broth, or vegetable broth

1/4 cup heavy cream

3 tbsp of chopped fresh chives or parsley

The Garnishes:

1 tbsp chopped fresh chives or parsley

1 cup croutons

1 small ripe tomato, finely diced

Preheat the oven to 350 degrees. Grease the bottom of a medium-size roasting pan or ovenproof skillet with the oil. Add the leeks and tomatoes and stir lightly to coat the vegetables with the oil. Season with salt and pepper. Roast the vegetables, stirring occasionally, for 30 minutes. Remove the roasting pan form the oven and immediately pour the wine and then the stock into the vegetables, scraping up any browned juices. Working in batches, puree this mixture in a food processor or blender until smooth.

Transfer the soup to a medium-size saucepan and season to taste. Add the cream and chives or parsley and simmer over low heat until slightly thickened, 10-15 minutes. Serve hot, topping each bowl with a sprinkling of chives, a few croutons, and a spoonful of fresh tomato.

Makes 4-6 servings

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