Roast Veggie Soup

by on May 26, 2013 » Add the first comment.
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3 beefsteak tomatoes (half and bake (facedown)
1 carrot (cut)
2 cloves garlic
½ leek (cut, rinsed and blot)
1 tbl olive oil
14 oz veggie stock

Over tomatoes, carrots garlic and leek, mix together olive oil with salt and pepper to coat. Cook 1 hour @ 425. Remove tomato skin. Add 14 oz veggie stock into pot and ½ cu water. Put everything into pot and bring to boil, reduce heat and simmer 10 min. Cool and puree. Little chunky is okay. Ladle into bowls.

Special Steps:
Top w/cheese, basil, sour cream, etc.

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