Smokyroastedtomatoandpastasoup Recipes

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ROASTED TOMATO AND PASTA SOUP



Roasted Tomato and Pasta Soup image

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.

Provided by Lorac

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ripe Italian plum tomato, halved lengthwise
1 large red pepper, quartered lengthwise and seeded
1 large red onion, quartered lengthwise
3 cloves garlic, unpeeled
2 tablespoons olive oil
5 1/2 cups vegetable stock
4 -5 fresh sage leaves, chopped
1 pinch sugar
1 cup tubetti
salt and pepper
balsamic vinegar

Steps:

  • Preheat oven to 375°F.
  • Spread vegetables in a roasting pan and drizzle with oil.
  • Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
  • Process the vegetables with 1 cup of stock until pureed.
  • Pour into a sieve placed over a large saucepan and press the puree through into the pan.
  • Add stock, sage, sugar, salt and pepper and bring to a boil.
  • Add pasta and cook according to package directions for al dente.
  • Ladle into serving bowls and drizzle with a little balsamic vinegar.

Nutrition Facts : Calories 208.6, Fat 7.5, SaturatedFat 1.1, Sodium 10.9, Carbohydrate 30.7, Fiber 3.8, Sugar 7, Protein 5.4

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