Roasted Tomato And Pasta Soup

• 1 pound ripe Italian plum or Roma tomatoes, halved lengthwise
• 1 large red bell pepper, quartered lengthwise and seeded
• 1 large red onion, quartered lengthwise
• 2 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 40 ounces vegetable stock
• pinch of sugar
• 1 cup small pasta shapes (ditalini, tubetti, or small macaroni)
• salt and freshly ground pepper
• fresh basil leaves, to garnish

1. Heat oven to 375FF. Spread out tomatoes, red pepper, onion and garlic in a roasting plan and drizzle with olive oil. Roast for 30 to 40 minutes until vegetables are soft and charred, stirring and turning halfway through cooking.
2. Puree vegetables in Vitamix or food processor with 1 cup of vegetable stock. Scrape into a strainer placed over a large saucepan and press the puree through into the pan.
3. Add remaining stock and sugar. Season to taste with salt and pepper. Bring to boil.
4. Add pasta. Stir frequently until pasta is al dente. Taste and adjust the seasoning with salt and freshly group black pepper. Serve hot. Garnish with the fresh basil leaves.

italian plum, red bell pepper, red onion, garlic, olive oil, vegetable stock, sugar, pasta, salt, fresh basil

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-and-pasta-soup-58394649 (may not work)