Tomato & Roasted Pepper Soup with Pasta

  |  
Oct 2, 2008
Follow Us

Tangy tomato based soup with roasted pepper under tones & Pasta

Difficulty Level: easy

0 Prep
0 Cook
0 Total
0 Serving

Ingredients

  • 1 tin of chopped tomatoes (blended to a puree)
  • 2 peppers (chopped & deseeded)
  • 1 onion (finely chopped)
  • 1 tsp garlic puree
  • 1 pint chicken stock
  • 2oz short cut macaroni
  • Salt & Pepper (use according to your own taste)
  • 2 tsp Basil (dried)

Instructions

  1. Place peppers on a baking tray & roast in the oven on high heat for approx 15 minutes.

  2. While the peppers are cooking, gently fry the chopped onion for approx 5 minutes.

  3. When onions have softened, add the chicken stock, garli puree, pasta, basil, salt & pepper to the saucepan, bring to the boil & then gently simmer for 15 minutes.

  4. When peppers have roasted, remove from oven & put aside approx 1/4 of them. Roughly chop the remainder & then blend to a puree. Add this puree & the blended tomatoes to the saucepan and stir it in well.

  5. Chop the remainding pepper to a size you like & then add this to the saucepan, stir in & your soup is ready for you to enjoy.

  6. This soup is quite filling if served with thick chunky, crusty bread that has been warmed in the oven.

Find More::

Explore More: