Directions:
- Preheat the oven to 425 degrees.
- Cut tomatoes in half and remove core (you can leave the seeds).
- Rinse the leeks and cut into 1/2 slices.
- Peel the carrots and cut into 1/4 slices.
- Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
- Sprinkle with salt and pepper.
- Place vegetables in a roasting pan in a single layer.
- Bake for 1 hour.
- Peel skins off of the tomatoes.
- In a saucepan, bring the vegetables, broth, and water to a boil.
- Reduce heat and simmer for about 10 minutes.
- Puree in blender in batches.
- Pour back into saucepan.
- Add chopped basil and adjust seasonings if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.7 Kcal (484 kJ) | ||
| Calories from fat | 65.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 104.7mg | 4% | |
| Potassium | 216.41mg | 5% | |
| Total Carbs | 11.87g | 4% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72.35 Kcal (303 kJ) | ||
| Calories from fat | 41.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 11% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 65.47mg | 4% | |
| Potassium | 135.32mg | 5% | |
| Total Carbs | 7.42g | 4% | |
| Sugars | 2.26g | 14% | |
| Dietary Fiber | 1.27g | 8% | |
| Protein | 1.07g | 3% | |
| Vitamin C | 5.4mg | 14% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.7mg | 6% | |
| Calcium | 32.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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