Recipe by echo echo
I really got into roasted vegetables last winter so was thrilled when I discoverd this soup. What's especially nice is that roasting enhances the taste even of vegetables that aren't normally that flavorful, such as the tomatoes you get at the supermarket in the winter. If you don't have vegetable stock on hand, use water. If you like, garnish the soup by floating a couple fresh basil leaves in each bowl.
Top Review by Kiss the Cook '74
I have been looking for a good tomato and pasta recipe for a long time, and this one met with outstanding approval by all at the dinner table. I used 3 cloves of garlic, rather than minced, and increased the pasta to 1 cup. This is a keeper!
- 1 lb roma tomato, halved lengthwise
- 1 large red bell pepper, quartered lengthwise and seeded
- 1 large red onion, quartered lengthwise
- 1 teaspoon garlic, minced or 1 teaspoon garlic, crushed
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil (optional) or 1 teaspoon dried basil (optional)
- 5 cups vegetable stock
- 1⁄4 teaspoon sugar
- 3⁄4 cup soup pasta (such as ditali, tubetti, small shells or macaroni)
Directions See How It's Made
- Spread tomatoes through garlic in a single layer in a roasting pan; drizzle oil over vegetables and sprinkle with basil.
- Roast at 375F 20 minutes, then turn vegetables over; continue to roast 15-20 minutes more until tender and charred.
- Put roasted vegetables in a food processor or blender, add 1 cup stock; puree.
- Place a large strainer over a large saucepan and press the puree through. Add the remaining 4 cups stock with sugar, salt and pepper.
- Bring soup to a boil over high heat, add pasta, lower heat and simmer 7-8 minutes, stirring often, until al dente (or done to your preferred level of firmness).