Ingredients
-
1
-
1
-
1
-
3
-
2
-
5 1/2
-
4 - 5
-
1
-
1
-
-
-
-
-
-
Directions
Roasted Tomato and Pasta Soup,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.,This is an amazing soup. I broiled my veggies on low, because high charred them right away. I also added fresh basil and parsley. Really delicious! Thanks for the recipe.
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Steps
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1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Spread Vegetables in a Roasting Pan and Drizzle With Oil. |
|
3
Done
|
Roast For 30 to 40 Minutes or Until Vegetable Are Soft and Lightly Charred, Strring and Turning Them After 15 Minutes. |
|
4
Done
|
Process the Vegetables With 1 Cup of Stock Until Pureed. |
|
5
Done
|
Pour Into a Sieve Placed Over a Large Saucepan and Press the Puree Through Into the Pan. |
|
6
Done
|
Add Stock, Sage, Sugar, Salt and Pepper and Bring to a Boil. |
|
7
Done
|
Add Pasta and Cook According to Package Directions For Al Dente. |
|
8
Done
|
Ladle Into Serving Bowls and Drizzle With a Little Balsamic Vinegar. |
