Directions:
- Spread tomatoes through garlic in a single layer in a roasting pan; drizzle oil over vegetables and sprinkle with basil.
- Roast at 375F 20 minutes, then turn vegetables over; continue to roast 15-20 minutes more until tender and charred.
- Put roasted vegetables in a food processor or blender, add 1 cup stock; puree.
- Place a large strainer over a large saucepan and press the puree through. Add the remaining 4 cups stock with sugar, salt and pepper.
- Bring soup to a boil over high heat, add pasta, lower heat and simmer 7-8 minutes, stirring often, until al dente (or done to your preferred level of firmness).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1153.61 Kcal (4830 kJ) | ||
| Calories from fat | 35.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 6% | |
|---|---|---|---|
| Cholesterol | 1.77mg | 1% | |
| Sodium | 46808.16mg | 1950% | |
| Potassium | 360.77mg | 8% | |
| Total Carbs | 224.15g | 75% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 48.4mg | 81% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 216.43 Kcal (906 kJ) | ||
| Calories from fat | 6.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 6% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 1% | |
| Sodium | 8781.92mg | 1950% | |
| Potassium | 67.69mg | 8% | |
| Total Carbs | 42.05g | 75% | |
| Sugars | 1.16g | 25% | |
| Dietary Fiber | 0.43g | 9% | |
| Protein | 0.46g | 5% | |
| Vitamin C | 9.1mg | 81% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.4mg | 70% | |
| Calcium | 4.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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