The technique -- roast a number of vegetables, then place in veggies stock and bring to a boil, then puree. It was simple except the leeks burned! Next time, I will probably not roast the leeks but boil them in the veggie broth. Don't get me wrong, it didn't taste bad and added a layer of smoke to the soup but I think next time, I'll try it without burnt leeks. Another thing we added, 1/2 cup of heavy cream or half and half -- whatever you have in stock.
Roasted Vegetable Soup
adapted from Fresh Flavor Fast
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 cloves garlic
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil
1/2 cup of heavy cream or half and half
Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins. Note: if you don't like burnt leeks, add the leeks to the veggie broth and cook until tender before adding the roast vegetables.
In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
In batches, puree in blender. Stir in basil and heavy cream or half and half.