Best 2 Roasted Tomato And Pasta Soup Recipes

Indulge in a symphony of flavors with our roasted tomato and pasta soup, a culinary masterpiece that captures the essence of comfort and satisfaction. This delectable soup, crafted with the finest ingredients, promises a delightful journey for your taste buds. Dive into a realm of roasted tomatoes, their natural sweetness enhanced by caramelization, blending harmoniously with a rich and flavorful broth. Each spoonful is a testament to the marriage of fresh herbs, aromatic spices, and a touch of creaminess that elevates this soup to an extraordinary level. Accompanying this culinary gem are two additional recipes that will tantalize your senses. Discover the secrets of creating homemade pasta from scratch, a skill that will impress your loved ones and elevate your culinary repertoire. Embark on a culinary adventure as you explore the art of making homemade croutons, the perfect crispy and flavorful accompaniment to your soup. These recipes, presented in meticulous detail, empower you to create a symphony of flavors that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

ROASTED TOMATO AND PASTA SOUP

ROASTED TOMATO AND PASTA SOUP image

Categories Soup/Stew Tomato Kid-Friendly Dinner

Yield 4 People

Number Of Ingredients 10

Ingredients

1 pound ripe Italian plum or 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
40 ounces vegetable stock
pinch of sugar
1 cup small pasta shapes (ditalini, tubetti, or small macaroni)
salt and freshly ground pepper
fresh basil leaves, to garnish

Steps:

Heat oven to 375℉F. Spread out tomatoes, red pepper, onion and garlic in a roasting plan and drizzle with olive oil. Roast for 30 to 40 minutes until vegetables are soft and charred, stirring and turning halfway through cooking. Puree vegetables in Vitamix or food processor with 1 cup of vegetable stock. Scrape into a strainer placed over a large saucepan and press the puree through into the pan. Add remaining stock and sugar. Season to taste with salt and pepper. Bring to boil. Add pasta. Stir frequently until pasta is al dente. Taste and adjust the seasoning with salt and freshly group black pepper. Serve hot. Garnish with the fresh basil leaves.

Tips:

Select ripe and flavorful tomatoes: Use ripe, in-season tomatoes for the best flavor. Look for tomatoes that are deep red and have a slight give when you gently squeeze them.
Roast the tomatoes before adding them to the soup: Roasting the tomatoes intensifies their flavor and gives the soup a slightly smoky taste. You can roast the tomatoes in the oven or on a grill.
Use a variety of herbs and spices: Adding a variety of herbs and spices to the soup gives it a complex and flavorful taste. Some good options include basil, oregano, thyme, rosemary, garlic, and pepper.
Don't overcook the soup: The soup should be simmered gently for about 30 minutes, or until the vegetables are tender. Overcooking the soup can make it bland and watery.
Serve the soup with a variety of toppings: There are many different toppings that you can add to the soup to make it even more delicious. Some good options include croutons, grated Parmesan cheese, fresh herbs, and a drizzle of olive oil.

Conclusion:

Roasted tomato and pasta soup is a delicious and easy-to-make soup that is perfect for any occasion. It is a great way to use up leftover tomatoes, and it can be made ahead of time and reheated when you are ready to serve it. With its rich flavor and variety of textures, roasted tomato and pasta soup is sure to be a hit with everyone who tries it.

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