Smoky Roasted Tomato And Pasta Soup

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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
• salt
• pepper
• 3/4 cup soup pasta (such as ditali, tubetti, small shells or macaroni)

Recipe

• 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).