This easy homemade Roast Tomato, Leek, and Risoni Soup is loaded with roasted tomatoes, leeks, and risoni. It's perfect served with a simple tomato and basil bruschetta.
Cut the tomatoes into quarters and place into a baking tray lined with baking paper. (Not only does this stop the tomatoes sticking, but it also makes clean up quick and easy.)
Cut the leeks into thirds and then cut each third in half and add to the baking tray.
Grate the garlic over the tomato and leeks, and then drizzle with olive oil. Season with salt and pepper and toss to combine.
Place the baking tray in the oven and roast for 30 minutes, or until the tomatoes are soft.
Remove the tray from the oven and peel off the skins and discard. This step is optional, but I find if you remove the skins the soup is much smoother.
Place a soup pot on the stove at a medium-low heat and pour in the stock before adding the roasted tomatoes and leeks.
Add the basil and blend with a stick blender until you reach your desired consistency. If the soup is too thick add more stock.
Add the risoni and cook until tender.
Ladel the soup into soup bowls and serve with crusty bread.