Roasted Tomato and Pasta Soup Recipe

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Roasted Tomato and Pasta Soup
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1352.75 Kcal (5664 kJ)
Calories from fat 144.77 Kcal
% Daily Value*
Total Fat 16.09g 25%
Cholesterol 77.1mg 26%
Sodium 46539.09mg 1939%
Potassium 673.81mg 14%
Total Carbs 221.29g 74%
Sugars 5.05g 20%
Dietary Fiber 3.42g 14%
Protein 25.41g 51%
Vitamin C 42.9mg 71%
Vitamin A 1.9mg 62%
Iron 60.2mg 335%
Calcium 43.4mg 4%
Amount Per 100 g
Calories 223.35 Kcal (935 kJ)
Calories from fat 23.9 Kcal
% Daily Value*
Total Fat 2.66g 25%
Cholesterol 12.73mg 26%
Sodium 7684.08mg 1939%
Potassium 111.25mg 14%
Total Carbs 36.54g 74%
Sugars 0.83g 20%
Dietary Fiber 0.56g 14%
Protein 4.2g 51%
Vitamin C 7.1mg 71%
Vitamin A 0.3mg 62%
Iron 9.9mg 335%
Calcium 7.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.7
  • 30

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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