Roast Tomato, Leek, & Risoni Soup

🧂 Ingredients

• 800 g tomatoes
• 2 leeks

  washed and trimmed
• 3 cloves garlic
• 1.5 litres vegetable stock
• ½ cup basil
• 1 ½ cups risoni
• salt and pepper
• olive oil

Instructions

• 1 Preheat the oven to 340°F (170°C).
• 2 Cut the tomatoes into quarters and place into a baking tray lined with baking
  paper. (Not only does this stop the tomatoes sticking, but it also makes clean
  up quick and easy.)
• 3 Cut the leeks into thirds and then cut each third in half and add to the baking
  tray.
• 4 Grate the garlic over the tomato and leeks, and then drizzle with olive oil.
  Season with salt and pepper and toss to combine.
• 5 Place the baking tray in the oven and roast for 30 minutes, or until the
  tomatoes are soft.
• 6 Remove the tray from the oven and peel off the skins and discard. This step is
  optional, but I find if you remove the skins the soup is much smoother.
• 7 Place a soup pot on the stove at a medium-low heat and pour in the stock before
  adding the roasted tomatoes and leeks.
• 8 Add the basil and blend with a stick blender until you reach your desired
  consistency. If the soup is too thick add more stock.
• 9 Add the risoni and cook until tender.
• 10 Ladel the soup into soup bowls and serve with crusty bread.

Nutrition Info