Roasted Tomato and Pasta Soup (SB)

By hmp13

Tomatoes can be roasted in advance and let cool, then leave them in a covered bowl in the refrigerator overnight before pureeing.
Serves 4

Ingredients

• 1 pound ripe Roma tomatoes, halved lengthwise
• 1 large red bell pepper, quartered lengthwise and seeded
• 1 large red onion, quartered lengthwise
• 2 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 1 1/4 quarts vegetable stock or water
• A good pinch of sugar
• Scant 1 cup small pasta shapes, such as tubetti or small macaroni
• Salt and pepper
• Fresh basil leaves, to garnish

Preparation

Step 1

Heat the oven to 375. Spread out the tomatoes, red pepper, onion and garlic in a roasting pan and drizzle with olive oil. Roast for 30 to 40 minutes until the vegetables are soft and charred, stirring and tuning them halfway through cooking.

Tip the vegetables into a food processor, add about 1 cup of the stock or water, and process until pureed. Scrape into a strainer placed over a large saucepan and press the puree through into the pan.

Add the remaining stock or water, the sugar and salt and pepper to taste. Bring to a boil.

Add the pasta and simmer for 7 to 8 minutes, or according to the directions on the package, stirring frequently, until al dente. Taste and adjust the seasoning with salt and pepper. Serve hot in warm bowls, garnished with the fresh basil leaves.