Roasted Tomato Soup with Halibut and Fresh Pasta

Name: Roasted Tomato Soup with Halibut and Fresh Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (about 5 cups) cherry tomatoes, stemmed; 1 12 -ounce bag frozen pearl onions, thawed; 1 tablespoon chopped fresh rosemary leaves; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 cloves garlic, smashed and peeled, optional; 3 tablespoons extra-virgin olive oil; 3 cups low-sodium chicken broth; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pound halibut fillets, skinned, cut into 1/2-inch pieces; 1 cup leftover fresh pasta, cut into 1/2-inch pieces or 1 cup cooked small pasta, such as orzo; 3 tablespoons chopped fresh basil

Servings: persons

2 pounds (about 5 cups) cherry tomatoes, stemmed
1 12 -ounce bag frozen pearl onions, thawed
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, smashed and peeled, optional
3 tablespoons extra-virgin olive oil
3 cups low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound halibut fillets, skinned, cut into 1/2-inch pieces
1 cup leftover fresh pasta, cut into 1/2-inch pieces or 1 cup cooked small pasta, such as orzo
3 tablespoons chopped fresh basil

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 400 degrees F. Line a heavy baking sheet with parchment paper.
3
For the vegetables: In a medium bowl, combine the tomatoes, onions, rosemary, salt, pepper and garlic (if using).
4
Add the oil and toss until all the ingredients are coated.
5
Arrange the vegetables in a single layer on the prepared baking sheet.
6
Roast until the vegetables are golden and tender, 40 to 45 minutes.
7
Working in batches, add the roasted vegetables (plus any cooking juices) and broth to a blender or food processor.
8
Blend until smooth.
9
For the pasta: Place the tomato mixture, salt and pepper in a medium saucepan.
10
Bring to a simmer over medium heat.
11
Add the halibut and pasta and cook until the pasta is tender and the fish is cooked through, 3 to 4 minutes (if using cooked dried pasta, stir in after the fish is fully cooked).
12
Stir in the chopped basil.
13
Ladle the soup into shallow bowls and serve.

681

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 2 pounds (about 5 cups) cherry tomatoes, stemmed, 1 12 -ounce bag frozen pearl onions, thawed, 1 tablespoon chopped fresh rosemary leaves, 1 teaspoon kosher salt, and more.

Yes, Roasted Tomato Soup with Halibut and Fresh Pasta falls under the Seafood 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!