Roasted Vegetable Soup

6 beefsteak tomatoes,
halved and cored
2 leeks, white and green parts
cut in ½ inch pieces
2 carrots, sliced
4 garlic cloves
2 Tablespoons olive oil
Salt and pepper, to taste
3 cups chicken broth
1/4 cup fresh basil, chopped
Or
2 Tablespoons dried basil
Toss all veggies and seasonings in a roasting pan.
Drizzle with olive oil. Bake in a single layer at 425
degrees F until cooked (about an hour). Using
tongs, peel off tomato skins and discard. In a
saucepan, heat broth and veggies. Simmer 10
minutes. Purée in batches in the blender. Stir in
basil.