Roasted Tomato and Pasta Soup Recipe

Directions:

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.