Summer Roasted Vegetable Soup with Pesto

Name: Summer Roasted Vegetable Soup with Pesto
Ingredients: 2 leeks, white and pale green parts, finely chopped; 4 carrots, peeled and cut into 2-inch (5-cm) pieces; 2 zucchini, cut into 2-inch (5-cm) pieces; 2 Asian eggplant, cut into 2-inch (5-cm) pieces; 2 large tomatoes, quartered; 2 potatoes (about 10 oz./315 g), peeled and cut into 2-inch (5-cm) pieces; 4 1/2 cups (36 fl. oz./1.1 l) chicken broth, plus more as needed; 2 Tbs. olive oil; Salt and freshly ground pepper; 2 Tbs. finely chopped fresh basil; 2 Tbs. fresh lemon juice