Roasted vegetable soup - Low Iodine Recipe 6 beefsteak tomatoes, halved and cored2 leeks, white and green parts cut in one-inch pieces2 carrots, sliced4 garlic cloves2 tablespoons olive oilNon iodised salt and pepper, to taste3 cups chicken stock¼ cup fresh basil, chopped or 2 tablespoons dried basil Toss all vegetables and seasonings in a roasting pan. Drizzle with olive oil. Bake in a single layer at 200 degrees Celsius until cooked (about an hour). Using tongs peel off tomato skins and discard. In a saucepan, heat the broth and vegetables. Simmer for 10 minutes. Purée in batches in the blender. Stir in basil. Manage Cookie Preferences Please ensure Javascript is enabled for purposes of website accessibility