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


  • 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

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