Source: dLife

Smoky tomato and pepper soup with pasta.

Servings

1 lb fresh plum tomatoes , halved lengthwise
1 large red bell peppers , quartered lengthwise and seeded
1 Onion, red, fresh, large, whole , quartered lengthwise
2 medium garlic cloves , unpeeled
1 tbsp olive oil
5 cup low sodium vegetable broth (or water)
1 pinch sugar
1 cup macaroni, uncooked (or any small shape)
1 pinch salt and pepper
4 fresh basil leaves (to garnish)

1 Pre-heat over to 375 degrees F. Spread out the tomatoes, red pepper, onion, and garlic in a roasting pan and drizzle with the olive oil. Roast for 30-40 minutes until vegetables are soft and charred (turn them halfway through cooking).
2 Then, transfer the vegetables to a food processor and add 1 cup of the stock, and process until pureed. Scrape into a strainer, placed over a large pan and press the puree through into the pan.
3 Add the remaining stock, the sugar and salt and pepper to taste and bring to boil.
4 Add the pasta and simmer for 7-8 minutes (see instructions on packet), stirring frequently, until al dente. Taste, and adjust seasoning.
5 Serve hot in warmed bowls, garnish with fresh basil leaves.

If you prefer, you can roast the vegetables in advance, let cool, and then leave them in a covered bowl in refrigerator overnight before pureeing. Try using a substitute for pure sugar.