Smoky Roasted Tomato and Pasta Soup

Total Time
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition


  1. Spread tomatoes through garlic in a single layer in a roasting pan; drizzle oil over vegetables and sprinkle with basil.
  2. Roast at 375F 20 minutes, then turn vegetables over; continue to roast 15-20 minutes more until tender and charred.
  3. Put roasted vegetables in a food processor or blender, add 1 cup stock; puree.
  4. Place a large strainer over a large saucepan and press the puree through. Add the remaining 4 cups stock with sugar, salt and pepper.
  5. 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).
Most Helpful

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!

Kiss the Cook '74 October 03, 2007

This is one tasty bowl of soup! It was absolutely delicious with some grated parmesan sprinkled on top and some crusty bread on the side. I used the first cup of broth (the one added when the veggies are processed) to deglaze the pan after roasting. I hated to let all that good stuff go to waste! Next time I will probably use whole cloves of garlic rather than minced (the minced got a little too charred) and will use a little more pasta. Thanks for sharing!

Aunt Cookie October 05, 2006