Roasted Tomatoes and Vegetable Soup
*Roasting veggies brings out a slightly smoky flavor
10-12 Tomatoes quartered
½ purple onion chopped
Sea salt and pepper to taste
Dried herbs (Provence)
6 cloves garlic
2 leeks chopped
2 cups water
2 cups soymilk
1 cup red wine
Olive oil
Spinach or Arugula
Preheat oven to 400F. Place tomatoes, leeks, onions, and garlic (still in skin) in two glass-baking dishes then sprinkle veggies with dried herbs, salt, and pepper and drizzle with oil. Place the two baking dishes uncovered in the oven. Roast veggies until tomatoes are soft and lightly browned about 45 to 50 minutes.
Place veggies in a pot and puree until smooth. Place the puree mixture over medium heat. Add remaining ingredients and simmer uncovered for 10 to 20 minutes.
*Please note I had a cold this day resulting in very little appétit.
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