Smoky Roasted Tomato and Pasta Soup

• 1 lb roma tomato, halved lengthwise
• 1 large red bell pepper, quartered lengthwise and seeded
• 1 large red onion, quartered lengthwise
• 1 teaspoon garlic, minced or 1 teaspoon garlic, crushed
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil (optional) or 1 teaspoon dried basil (optional)
• 5 cups vegetable stock
• 14 teaspoon sugar
• salt
• pepper
• 34 cup soup pasta (such as ditali, tubetti, small shells or macaroni)

1. Spread tomatoes through garlic in a single layer in a roasting pan; drizzle oil over vegetables and sprinkle with basil.
2. Roast at 375F 20 minutes, then turn vegetables over; continue to roast 15-20 minutes more until tender and charred.
3. Put roasted vegetables in a food processor or blender, add 1 cup stock; puree.
4. Place a large strainer over a large saucepan and press the puree through.
5. Add the remaining 4 cups stock with sugar, salt and pepper.
6. Bring soup to a boil over high heat, add pasta, lower heat and simmer 7-8 minutes, stirring often, until al dente (or done to your preferred level of firmness).

roma tomato, red bell pepper, red onion, garlic, olive oil, fresh basil, vegetable stock, sugar, salt, pepper, soup pasta

Taken from www.food.com/recipe/smoky-roasted-tomato-and-pasta-soup-186477 (may not work)