Roasted Tomato and Pasta Soup

  1. Heat oven to 375 degrees. Spread out tomatoes, red pepper, onion, and garlic in a roasting pan and drizzle with the olive oil. Roast for 30-40 minutes until the vegetables are soft and charred, stirring and turning them halfway through.
  2. Tip the vegetables into a food processor, add about 1 cup of the stock or water, and process until pureed. Scrape into a strainer placed over a large saucepan and press the puree through into the pan. [Alternatively, you can use a food mill.]
  3. Add the remaining stock or water, sugar, salt and pepper to taste. Bring to a boil. [We also added a little sherry vinegar, which added some depth to the soup.]
  4. Add the pasta and simmer for 7 to 8 minutes, or according to the directions on the package, stirring frequently, until al dente. Taste and adjust the seasoning with salt and freshly ground black pepper. Serve hot, garnished with the fresh basil leaves.