Roasted Tomato and Pasta Soup
Warm up with the comforting flavors of Roasted Tomato and Pasta Soup, a cozy one-pot wonder that combines caramelized Roma tomatoes, roasted garlic, and tender pasta in a velvety broth. This recipe shines with its depth of flavor, thanks to oven-roasted vegetables blended into a smooth base enriched with dried herbs like basil and oregano. Perfectly balanced with a hint of tomato paste and hearty vegetable broth, this soup is finished with al dente pasta for a satisfying bite. Top it with fresh basil and Parmesan cheese for an elegant yet simple garnish. Ideal for weeknight dinners or cozy gatherings, this soul-soothing soup is both easy to prepare and packed with irresistible roasted richness. Keywords: roasted tomato soup, cozy soup recipes, pasta soup, tomato basil soup, homemade comfort food.
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Recipe Information
Ingredients
- 6 large Roma tomatoes
- 4 units Garlic cloves
- 1 large Yellow onion
- 3 tablespoons Extra-virgin olive oil
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 cup Pasta (small shapes like ditalini or macaroni)
- 5 leaves Fresh basil leaves
- 0.25 cup Parmesan cheese (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the Roma tomatoes in half lengthwise and place them cut side up on a baking sheet.
Peel and smash the garlic cloves, then add them to the baking sheet along with the whole onion, quartered.
Drizzle the tomatoes, garlic, and onion with 2 tablespoons of olive oil, and sprinkle with dried basil, dried oregano, salt, and black pepper.
Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
Transfer the roasted vegetables to a blender or food processor, including any juices from the baking sheet, and puree until smooth.
In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the pureed tomato mixture to the pot along with the vegetable broth and tomato paste. Stir well to combine.
Bring the soup to a gentle boil, then lower the heat and simmer for 10 minutes.
Meanwhile, cook the pasta in a separate pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Add the cooked pasta to the soup and simmer for an additional 5 minutes to allow the flavors to meld.
Taste the soup and adjust seasoning as needed with additional salt and pepper.
Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese, if desired.
Serve hot and enjoy your Roasted Tomato and Pasta Soup!
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 5570 mg | 242% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 44.6 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 967 mg | 74% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4208 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
