Creamy Roasted Tomato & Leek Soup Recipe | Cozy Fall Recipes

How to make a creamy tomato soup with roasted vegetables.

Ingredients:

• 2 lbs. Tomatoes, Quartered
• 1 Shallot, Peeled & Quartered
• 3 Garlic Cloves, Peeled & Crushed
• 3 Tablespoons Olive Oil, Separated
• 2 Teaspoons Oregano
• 1 Teaspoon Salt
• 1 Leek, Thinly Sliced
• 1 ¾ Cups Chicken Broth
• ¼ Teaspoon Black Pepper
• 1 Tablespoon Italian Seasoning

Directions:

1. In a parchment lined baking sheet, combine the tomatoes, shallot, and garlic cloves, drizzle with one tablespoon of olive oil and season with oregano and salt. Toss to coat. Roast in a preheated oven at 375F for 1 hour or until slightly caramelized.
2. Meanwhile, In a deep pan, heat 2 tablespoons of olive oil over medium heat. Add the leek. Reduce heat to low, cover, and cook 8 minutes, stirring occasionally. Add the roasted tomato mixture and any juices from it. Add chicken broth, black pepper, and Italian seasoning, stirring to combine. Bring to a simmer and continue to cook until liquid is slightly reduced. Transfer to a blender and process until smooth. Serve soup warm.

| Makes About 2 Servings