Saturday, December 8, 2001

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
*    3/4 c. very small pasta
*    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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