Roasted Tomato and Pasta Soup

Fleishig Soup. Outstanding.

• Ready In: 3 hrs
• Serves: 4

Ingredients

• 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.