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Tomato: Roasted Leek & Tomato Soup

Source of Recipe

Roasting cookbook


List of Ingredients

1 1/2 teaspoons olive oil
2 medium leeks, trim and cut lengthwise in half then crosswise into thin slices
4 medium ripe tomatoes, cubed and seeded
salt and fresh ground pepper
1/4 cup dry white wine
2 1/2 cups chicken stock or veg broth
1/4 cup heavy cream
3 tablespoons chopped fresh chives or parsley
1 cup croutons (garnish)
1 small tomato, fine diced (garnish)


Recipe

Preheat oven to 350ºF. Grease bottom of medium size roasting pan or ovenproof skillet with the oil. Add the leeks and tomatoes and stir lightly to coat veggies with the oil. Season with salt and pepper. Roast veggies, stirring occasionally, for 30 minutes. Remove roasting pan from oven and immediately pour wine and then stock into the veggies, scraping up any browned juices.

Working in batches, puree mixture in food processor or blender until smooth. Transfer soup to medium size saucepan and season to taste. Add cream and chives or parsley, and simmer over low heat until slightly thickened, 10-15 minutes. Serve hot, topping each bowl with sprinkling of chives, a few croutons, and spoonful of fresh tomato. Serves 4-6.