September – Roasted Tomato and Pasta Soup

September – Roasted Tomato and Pasta Soup

This is a very tasty recipe passed on by a friend, hope you enjoy!


Roasted Tomato and Pasta Soup



500g ripe tomatoes (a mixture – plum large and small, cherry etc)

1 large red pepper seeded and quartered

1 large onion, quartered

2 garlic cloves, unpeeled

1 tbsp olive oil

1.2 litres stock

A good pinch of granulated sugar

90g small pasta shapes

Salt and pepper



Preheat the oven to 190OC

  • Spread out the tomatoes, red pepper, onion and garlic in a roasting tin and drizzle with the olive oil.
  • Roast for 30-40 minutes until the vegetables are soft, turning half way through
  • Tip the vegetables into a food processor, add about 250ml of the stock and process until pureed
  • Scrape into a sieve placed over a large saucepan and press the puree through the sieve into the pan and discard the seeds, skins etc that are left.
  • Add the remaining stock, the sugar and salt and pepper to taste.
  • Bring to the boil
  • Add the pasta and simmer for 7-8 mins until the pasta is just cooked (or cook the pasta separately and add to the soup)


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