Roasted Tomato and Pasta Soup

zeldamet's Note:

Fleishig Soup. Outstanding.

• Total Time: 3 hrs
• Prep Time: 1 hrs
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 lb ripe Italian plum tomato, halved lengthwise
• 1 large red bell pepper, quartered lengthwise and seeded
• 1 large red onion, quartered lengthwise
• 2 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 lb beef flank steak, cubed
• 5 cups vegetable stock or 5 cups water
• 1/4 teaspoon sugar
• 1 cup small shell pasta, shapes e.g. tubetti
• salt
• ground pepper

Directions:

1. Preheat oven to 375 degrees.
2. Spread out the tomatos, red pepper, onion and garlic in a roasting pan.
3. Drizzle with 1 tablespoon of the olive oil.
4. Roast for 30-40 minutes until the vegetables are soft and charred, stirring and turning them after 15 minutes.
5. Brown the flanken in the remain oil.
6. Turn the vegetables into a food processor.
7. Add 1 cup of stock or water.
8. Process until pureed.
9. Scape into a sieve or food mill placed over a large saucepan and press the puree through.
10. Add the remaining stock or water, the flanken, the sugar, salt and pepper.
11. Bring to a boil, stirring.
12. Add the pasta and simmer, stirring frequently.

Reviews

[Kishka]

One of the best soups I've ever had! Straining out the solids is important, don't skip that step. This soup gets raves every time I serve it. Thank you, zeldamet!!