Roasted Tomato and Pasta Soup

Total Time
Prep 15 mins
Cook 45 mins

Roasting intensifies the flavor of the vegetables and adds a wonderful smoky taste. The roasting can be done a day in advance and the soup can be frozen with out the pasta.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Spread vegetables in a roasting pan and drizzle with oil.
  3. Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
  4. Process the vegetables with 1 cup of stock until pureed.
  5. Pour into a sieve placed over a large saucepan and press the puree through into the pan.
  6. Add stock, sage, sugar, salt and pepper and bring to a boil.
  7. Add pasta and cook according to package directions for al dente.
  8. Ladle into serving bowls and drizzle with a little balsamic vinegar.
Most Helpful

This is an amazing soup. I broiled my veggies on low, because high charred them right away. I also added fresh basil and parsley. Really delicious! Thanks for the recipe.

Melissa Bell March 03, 2009

This is a wonderful soup! Love the roasted flavours coming through of the tomatoes, onion and the red pepper. I roasted the veggies for 1 hour instead of 40 mins. I had to use dried sage since I couldn't get hold of fresh and used elbow macaroni instead of tubetti. Thank you, Lorac, for sharing this wonderful recipe, definitely will be making it again! :)

Aaliyah's&Aaron'sMum July 16, 2008

Yum! This is delicious! I love anything with tomatoes & roasted tomatoes. Great recipe. Thanks so much!

Vamy February 13, 2008