Roasted Bell Peppers Tomato & Penne Pasta Soup

Thursday, November 24, 2011

There is nothing more comforting than a bowl of Soup on a cold winter night. Throw in some pasta along with it & it makes a hearty meal. I had some leftover Penne Pasta from the previous day & it was made into this really delicious  soup with roasted bell peppers, tomatoes & basil .. 

Roasted Bell peppers Tomato & Penne Pasta Soup

You Will Need:
  • 2 handfuls of Penne Pasta - cooked according to package instructions.
  • 1 red bell pepper - cut into halves
  • 1 yellow bell pepper - cut into halves
  • 2 onions - diced
  • 2 ripe tomatoes - diced
  • 2 tsp grated Ginger
  • 3 garlic Cloves
  • 1 tbsp olive oil
  • 1 1/2 tsp red chilli powder
  • 1/2 cup milk
  • 1 1/2 cups water/vegetable stock
  • 2 tsp garted Parmesan Cheese (Optional)
  • Salt as per taste
  • A few Basil leaves
How To:
  • Preheat the oven to 200C. Rub oil on bell peppers. Arrange them on a baking sheet & place them in the highest rack in the oven. Roast for  about 30 mins until the skin starts to wrinkle & turn dark brown. Allow them to cool & peel off the skin
  • Heat oilve oil in a pan, saute onions, Basil leaves, tomatoes, ginger & garlic. Add some salt & red chilli powder.
  • Blend roasted bell peppers, tomatoes & onions into a smooth puree adding very little water if required.
  • Return the puree to the pan/soup pot. Add water/stock, Milk & salt. Add Parmesan cheese if desired.( I didn't add any) Simmer on low flame for about  mins. Add Pasta & simmer for another  mins. If you find the soup thick, add a bit of stock/milk while simmering.

Garnish with Basil leaves & Serve HOT with a crusty bread .. Enjoi !!!

  • I should have ideally used smaller shaped Pastas such as Farfalle or Macaroni. Since, I had leftover Penne, I used it ..
  • If you don't want to roast the bell peppers, you can even saute them in olive oil along with onions & tomatoes

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