Roast Tomato, Leek, & Risoni Soup

Ingredients

• 800 g tomatoes
• 2 leeks (washed and trimmed)
• 3 cloves garlic
• 1.5 litres vegetable stock
• 1/2 cup basil
• 1 1/2 cups risoni
• salt and pepper
• olive oil

Instructions

1. 1

   Preheat the oven to 340°F (170°C).

2. 2

   Cut Tomatoes: 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. 3

   Cut Leeks: Cut the leeks into thirds and then cut each third in half and add to the baking tray.

4. 4

   Season Veggies: Grate the garlic over the tomato and leeks, and then drizzle with olive oil. Season with salt and pepper and toss to combine.

5. 5

   Bake Veggies: Place the baking tray in the oven and roast for 30 minutes, or until the tomatoes are soft.

6. 6

   Remove Skins: 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. 7

   Stovetop: 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. 8

   Blend: 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. 9

   Add Risoni: Add the risoni and cook until tender.

10. 10

    Serve: Ladel the soup into soup bowls and serve with crusty bread.