Roasted Tomato and Pasta Soup Recipe

Name: Roasted Tomato and Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ripe Italian plum tomato, halved lengthwise; 1 large red bell pepper, quartered lengthwise and seeded; 1 large red onion, quartered lengthwise; 2 garlic cloves, unpeeled; 2 tablespoons olive oil; 1 lb beef flank steak, cubed; 5 cups vegetable stock or 5 cups water; ¼ teaspoon sugar; 1 cup small shell pasta, shapes e.g. tubetti; salt; ground pepper

Servings: persons

1 lb ripe Italian plum tomato, halved lengthwise
1 large red bell pepper, quartered lengthwise and seeded
1 large red onion, quartered lengthwise
2 garlic cloves, unpeeled
2 tablespoons olive oil
1 lb beef flank steak, cubed
5 cups vegetable stock or 5 cups water
¼ teaspoon sugar
1 cup small shell pasta, shapes e.g. tubetti
salt
ground pepper

1
Preheat oven to 375 degrees.
2
Spread out the tomatos, red pepper, onion and garlic in a roasting pan.
3
Drizzle with 1 tablespoon of the olive oil.
4
Roast for 30-40 minutes until the vegetables are soft and charred, stirring and turning them after 15 minutes.
5
Brown the flanken in the remain oil.
6
Turn the vegetables into a food processor.
7
Add 1 cup of stock or water.
8
Process until pureed.
9
Scape into a sieve or food mill placed over a large saucepan and press the puree through.
10
Add the remaining stock or water, the flanken, the sugar, salt and pepper.
11
Bring to a boil, stirring.
12
Add the pasta and simmer, stirring frequently.

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kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb ripe Italian plum tomato, halved lengthwise, 1 large red bell pepper, quartered lengthwise and seeded, 1 large red onion, quartered lengthwise, 2 garlic cloves, unpeeled, and more.

Yes, Roasted Tomato and Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Tomato and Pasta Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions