Roasted Tomato and Pasta Soup

Adapted from another great soup cookbook: The soup bible: all the soups you will ever need in one inspiring collection.
Debra Mayhew – Hermes House – 1999

Ingredients:

• 1 lb. Italian plum tomatoes halved lengthwise
• 1 large red bell pepper, quartered and seeded
•  1 large red onion, quartered
• 2 garlic cloves, unpeeled
• 1 T. olive oil
• 5 cups of water
• 2 1/2 cubes of Knorr vegetarian bullion
• a good pinch of sugar
• 1/2 c. very small pasta
• Salt and freshly ground black pepper to taste
• Olive oil for roasting

Top with Fresh basil leaves

To make the soup:
1. Heat the oven to 375°F. Spread the tomatoes, red pepper, onion, and garlic on a roasting pan and drizzle with oil. Broil until the vegetables are soft and charred, turning them to cook all sides.
2. Tip the vegetables into a food processor add 1 c of water and process until puréed. Scrape into a strainer and press the puree through and into the stock pot.
3. Add the remaining ingredients and stock and bring to a boil.
4. Add the pasta and simmer until al dente.
5. Top with a sprig of fresh basil

Serves 4