Roasted Tomato And Pasta Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb ripe italian plum tomato, halved lengthwise
• 1 large red bell pepper, quartered lengthwise and seeded
• 1 large red onion, quartered lengthwise
• 2 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1 lb beef flank steak, cubed
• 5 cups vegetable stock or 5 cups water
• 1/4 teaspoon sugar
• 1 cup small shell pasta, shapes e.g. tubetti
• salt
• ground pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 spread out the tomatos, red pepper, onion and garlic in a roasting pan.
• 3 drizzle with 1 tablespoon of the olive oil.
• 4 roast for 30-40 minutes until the vegetables are soft and charred, stirring and turning them after 15 minutes.
• 5 brown the flanken in the remain oil.
• 6 turn the vegetables into a food processor.
• 7 add 1 cup of stock or water.
• 8 process until pureed.
• 9 scape into a sieve or food mill placed over a large saucepan and press the puree through.
• 10 add the remaining stock or water, the flanken, the sugar, salt and pepper.
• 11 bring to a boil, stirring.
• 12 add the pasta and simmer, stirring frequently.