Roasted Tomato and Pasta Soup
1 pound ripe Italian plum tomatoes, halved lengthwise
1 large red bell pepper, seeded and quartered lengthwise
1 large red onion, quartered
2 garlic cloves, unpeeled
1 tablespoon olive oil
1 1/4 quarts vegetable stock
A good pinch of sugar
1 cup small pasta shapes
fresh basil leaves, to garnish
Heat the oven to 375 degrees. Spread out the tomatoes, red pepper, onion, and garlic on a roasting pan. Drizzle with olive oil. Roast for 30-40 minutes until the vegetables are soft and charred, turning them halfway through cooking.
Tip the vegetables into a food processor. Add about 1 cup of the stock. Process until pureed. Scrape into a strainer placed over a large saucepan and press the puree through into the pan.
Add the remaining stock, sugar, and salt and pepper to taste. Bring to a boil. Add the pasta and simmer for seven to eight minutes, or according to the directions on the package until al dente.
Serve hot in warm soup bowls, garnished with fresh basil.