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Roasted Vegetable Soup
- 6 beefsteak tomatoes halved and cored
- 2 leeks white and pale-green parts, cut into 1/2-inch pieces
- 2 carrots cut into 1/4-inch pieces
- 4 garlic cloves
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 cans (14.5 ounces each) reduced-sodium vegetable broth
- 1/4 cup chopped fresh basil
Directions:View on PBS Food
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