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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Roasted Tomato and Pasta Soup

Source: dLife

Smoky tomato and pepper soup with pasta.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	133.6

Total Carbs	21.8 g

Dietary Fiber	2.5 g

Sugars	4.7 g

Total Fat	2.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	245.8 mg

Protein	3.3 g

Sodium	125.7 mg

Dietary Exchanges 2.9 Fat, 1.1 Vegetables, 0.0 Other Carbs, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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).
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.
Add the remaining stock, the sugar and salt and pepper to taste and bring to boil.
Add the pasta and simmer for 7-8 minutes (see instructions on packet), stirring frequently, until al dente. Taste, and adjust seasoning.
Serve hot in warmed bowls, garnish with fresh basil leaves.