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

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