Roasted Tomato and Pasta Soup – No More Soup from a Can.

A cold, wintery day and tomato soup are a match made in heaven! But maybe you’re tired of the canned stuff. Roasting fresh tomatoes in the oven and adding pasta is just part of my secret recipe. After you learn to make my Roasted Tomato and Pasta Soup you’ll never open a can again!

=== 🍽🍸🥩 RECIPE ===
1 pound plum tomatoes cut in half length wise
1 large red bell pepper, quartered and seeded
1 large red onion, quartered
2-3 cloves of garlic, unpeeled
1 tablespoon olive oil
1 quart vegetable stock (or chicken stock)
1 cup small or medium pasta (tubetti or rigatoni)
Pinch of sugar
Salt & Pepper

Heat oven to 375 degrees.
Place vegetables on a sheet pan and drizzle with the olive oil. Roast for 30 minutes, then turn over. Roast for an additional 15 minutes, or until vegetables are soft and slightly caramelized. Remove from oven and allow to cool.

Once cooled, put the vegetables in the food processor fitted with the steel blade along with 1 cup of the stock. Process until completely pureed.

Scrape the puree into a mesh strainer placed over a large pan. Stir and press the puree to extrude as much liquid as possible. (about 5 minutes). Once the puree is as dry as you can get it, discard the puree. Add the remaining vegetable stock to the pan along with salt, pepper and the pinch of sugar.

Bring to a boil and add the pasta. Lower the heat and allow the soup to simmer until the pasta is cooked. (8-15 minutes depending on the pasta), stirring frequently. Serve as soon as the pasta is cooked.

Tip: You can roast the vegetables a day or two in advance and store in a covered bowl in the refrigerator.

Cuisinart 14 Cup Food Processor –

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