Tomato Pastina Soup
Ingredients
For the Roasted Tomatoes:
- 2 lbs roma tomatoes, halved
- 1 red bell pepper, quartered
- 8 garlic cloves, unpeeled
- 3 tbsp extra virgin olive oil
- 2 tbsp 2 tablespoons balsamic vinegar
- 1 tsp dried oregano
- Sea salt and freshly cracked black pepper
For the Soup Base:
- 2 tbsp butter
- 1 sweet onion finely diced
- 2 carrots finely diced
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 1 can San Marzano whole peeled tomatoes 14 oz
- 1 cup pastina (tiny star pasta)
- ½ cup heavy cream
- ¼ cup fresh basil leaves
- 1 Parmesan rind (optional)
- Pinch of red pepper flakes
- Salt and pepper to taste
For Garnish:
- Fresh basil chiffonade
- Shaved Parmesan
- Drizzle of extra virgin olive oil
- Cracked black pepper
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, arrange tomatoes and bell pepper cut-side up. Add unpeeled garlic cloves. Drizzle with olive oil and balsamic vinegar, sprinkle with oregano, salt, and pepper.
- Roast for 25-30 minutes until tomatoes are caramelized and garlic is soft. Let cool slightly, then peel garlic.
- Meanwhile, in a Dutch oven, melt butter over medium heat. Add onion and carrots, cooking until softened and onion is translucent (8-10 minutes).
- Stir in tomato paste and cook until it darkens slightly, about 2 minutes.
- Add roasted vegetables, canned tomatoes, and broth. Drop in the Parmesan rind if using. Bring to a gentle simmer and cook for 15 minutes.
- Remove Parmesan rind. Using an immersion blender (or transfer to a standard blender), puree until smooth.
- Return to heat and add pastina. Cook for 6-8 minutes until pasta is tender.
- Stir in heavy cream and fresh basil. Season with salt and pepper to taste.
Nutrition
Calories: 295kcal
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