Roasted Tomato Soup
- 20 Early Girl tomatoes
- 4 Tbs. extra-virgin olive oil, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 2 leeks, white and light green portions, diced
- 2 Tbs. roasted garlic
- 8 cups vegetable stock, plus more as needed
- 2 Tbs. fresh thyme leaves
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Celery stalks (4)
- Early girl tomatoes (20)
- Garlic, roasted (2 Tbs.)
- Leeks (2)
- Thyme, fresh leaves (2 Tbs.)
- Yellow onion, large (1)
- Canned Goods
Vegetable stock (8 cups)
- Cooking & Baking
- Kosher salt and freshly ground pepper (1)
- Olive oil, extra-virgin (4 Tbs.)
Preparation
Read recipe preparation on williams-sonoma.com
Social Stats
32.4Rating
1-100
1-100
1Tweets
4Facebook
Likes
Likes
0StumbleUpon
Views
Views
56PinterestPins
Recipe Stats
Published June 8, 2012 (8 months ago).
61 people saved this recipe.
