Instructions: 1. Preheat oven to 450F

2. In a large roasting pan, combine the tomatoes, leeks and garlic. Add the oil, dried basil, thyme and salt and pepper to taste; toss to combine. Roast for 30 minutes, turning the vegetables once, or until soft.

3. In a food processor or blender, puree the roasted vegetables in batches, adding some of the chicken broth to each batch. Force the puree through a medium sieve or food mill into a large saucepan.

4. Add additional broth to the saucepan, if needed to thin the mixture, and bring to a simmer. Add the rice, orange zest and salt and pepper to taste. Simmer, stirring occasionally, for 20 minutes, or until the rice is tender.

5. Stir in the fresh basil and ladle the soup into a bowl.

Description: "Light and refreshing soup with hint of orange. Serve hot or chilled."
Yield: "6 cups"

Start to Finish Time:
"1:05"

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