This is the time when the Farmer's Market is hoppin'. I went there and picked up some beautiful tomatoes, so I decided to make my very favorite summer soup. Since the squash were looking pretty, I added some of those into my soup too.
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
2 tablespoons olive oil
Coarse salt and ground pepper
2 (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil
Preheat oven to 425 degrees;. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
In batches, purée in blender. Stir in basil.