Roasted Tomato and Pasta Soup

Recipe by Lorac

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.

Top Review by Melissa Bell

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.

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.

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