Roasted Tomato + Pasta Soup
Recipe type: Soup, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
  • Roasted Tomatoes
  • 1kg medium/large tomatoes
  • 5 cloves garlic, peeled
  • 3 Tbsp extra virgin olive oil
  • 2 heaping Tbsp dried Italian mixed herbs
  • Sprinkling of Himalayan pink salt and cracked black pepper, to flavour
  • Soup
  • 1 Tbsp extra virgin olive oil
  • 1 large red onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 2 tsp dried basil
  • 400g canned crushed tomatoes
  • 3 cups vegetable stock, plus extra if needed
  • 1 bay leaf
  • Himalayan pink salt and cracked black pepper, to taste
  • Pasta
  • 1½ cups rotini pasta, can also use penne pasta, gluten free if preferred
  • Fresh parsley, to serve
  1. Roasted Tomatoes
  2. Preheat oven to 200ºC (390ºF). Lightly grease a large oven tray (with sides), set aside.
  3. Cut tomatoes into quarters and fill them in the oven tray. Scatter over garlic cloves.
  4. Drizzle olive oil all over tomatoes and sprinkle over Italian herbs and flavour with salt and pepper.
  5. Roast tomatoes for 45 minutes then remove from oven.
  6. Soup
  7. In a large soup pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add garlic and cook until fragrant, approx. 2-3 minutes.
  8. Stir through dried basil.
  9. Pour in canned tomatoes and stock. Add bay leaf and season with salt and pepper.
  10. Add pan of roasted tomatoes and garlic, mix well. Adding more vegetable stock so the tomatoes are just covered with liquid.
  11. Bring mixture to a boil then reduce to a simmer. Cover pot and simmer for 30 minutes until tomatoes are completely soft and beginning to break down.
  12. Pasta
  13. Cook pasta according to packet instructions then drain and set aside.
  14. Soup
  15. Remove and discard bay leaf from soup.
  16. Using a stick blender, blend soup until smooth. Or use a high-speed food processor, blend soup in batches until smooth then return to the pot.
  17. Add cooked pasta to soup and mix well. Heat soup through on medium heat and add any extra salt and pepper, to taste.
  18. Remove from heat and pour desired amount into serving bowls. Top with fresh parsley.
  19. If not serving straight away, pour soup into a large tupperware container and let cool before storing in the refrigerator for later use.
  20. Enjoy!
Recipe by Wholesome Patisserie at